Minted Spring Vegetables

3 long thin asian eggplants or 3/4
pound common eggplant
3/4 pound yellow squash (about 2 medium)
2 bunches radishes (about 20)
6 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
4 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
1-1/2 tablespoons chopped fresh mint leaves (wash and dry before chopping)
1/2 teaspoon coarse kosher salt
1 teaspoon fresh lemon juice

Cut Asian eggplants diagonally into 1/3-inch-thick slices or quarter common eggplants lengthwise and then cut diagonally into 1/3-inch-thick slices. Cut yellow squash diagonally into 1/4-inch-thick slices. Trim radish tops to 1/4 inch and halve large radishes lengthwise. In a 12-inch nonstick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant until golden on each side. Transfer eggplant to a bowl and cover with foil to keep warm. Cook remaining eggplant with remaining 3 tablespoons oil in same manner and transfer to bowl. In oil remaining in skillet cook garlic, stirring, 30 seconds, and add to bowl with eggplant.

In a steamer set over boiling water steam squash, covered, until crisp-tender, about 2 to 3 minutes. Transfer squash to bowl with eggplant and keep warm. In steamer steam radishes, covered, until crisp-tender but still pink, about 1 to 2 minutes.

Transfer radishes to bowl and add parsley and mint. Season vegetables with coarse salt, pepper, and lemon juice and toss to combine.

Serves 6

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