Y’all! I Have No Idea What to Call This

My dear friend went to the farmer’s market on Saturday and found lots and lots of stuff that she absolutely could not leave behind.  Being that she is one of the best sharers I’ve ever met, she shared the bounty with me.  Getting up way earlier than I ever do, she called my daughter to tell her about the yummies at the back door. Such beautiful, abundant produce!  Organic, non-GMO, just beautiful.  There was corn, zuchini globes, bell peppers, kale, white eggplant, bok choy, cucumbers and sugar snap peas.

Today, I knew I had to use much of it, before it got too over ripe, so we came up with this.  You could use any combination of vegetables and I did.  I used most of what she brought me as well as purple eggplant, tomatoes and garlic that I had on hand. Scale down for normal family eating, double for an army. Really, don’t measure any of this.  So delicious.

• 4 small white eggplant, cubed
• 2 medium purple eggplant, cubed
• 4 globe zucchinis, cubed(ish)
• 1 orange bell pepper
• 1 red bell pepper
• 6 medium tomatoes, rough chopped
• 6 ears of corn worth of kernels, scraped off the cob
• 4 cloves of elephant garlic (or a lot of regular garlic) peeled and minced
• 2 small heads of bok choy, rough chopped (save the bottoms for planting!)
• whatever kale is left over after my daughter was done making salads with it,  rough chopped
• olive oil
• salt
• 2 cups of uncooked brown rice
• 4 cups water

Preheat the oven to 450 degrees.  If you are using a ton of vegetables, line two sheet pans with foil, if you’re only doing a normal amount, one sheet pan is fine.

Prep your veggies – put the eggplants, peppers, corn, zucchini, tomatoes, and garlic on the sheet pans, pour olive oil over them, sprinkle a good amount of salt and toss with clean hands.  Put in the oven for 30 minutes -

Put the rice and water in a very large pot – bring to a boil, cover, and reduce to a simmer. Usually brown rice (at the least the brand I use) takes 40 minutes to cook and 10 minutes to sit – follow your brands directions.

At the 30 minute mark, start checking your vegetables.  We want them a little bit brown (caramelized) – mine were a little over done, but still tasted amazing. Brown food tastes good. =)

Transfer all the roasted vegetables into the pot with the rice, add the chopped kale and bok choy and toss to wilt and combine.

Plate and serve.

Crazy delicious. Just what the heck should we call it? I truly have no idea.