I love taking advantage of squash and different kinds of eggplants in late summer early fall. They are so plentiful now that you cant go wrong. My absolute favorite way to cook them is in my cast iron skillet in the oven for about 20 minutes at 350 degree. They roast up so nicely and get toasty brown all over.
Chop them up any way you like then add a little olive oil salt and pepper and you will love it.
No comments:
Post a Comment