Roasted Cherry Tomatoes & Squash

If you are like me, fall is one of my favorite seasons of the year. I can’t wait to get my hands on fall vegetables.

This Roasted cherry tomatoes with garlic, balsamic vinegar, thyme, and olive oil pair beautifully with caramelized savory squash. As they roast in the oven, their flavor intensifies. They come out of the oven sweet, tangy, and with a deep flavor that’s almost wine-ish. The poached egg takes this dish to the next level. I used fresh duck eggs from my friend’s farm, Red Beard’s Farm.  Duck eggs are pretty much just like chicken eggs, except they are larger and richer. You can use regular eggs, of course.

INGREDIENTS

For the squash:

• 2.2 lbs acorn squash, about 3
• ⅔ tsp coarse sea salt, or to taste
• ¼ tsp ground black pepper
• 4 tbsp olive oil

For the tomatoes:

• 1 lb. cherry tomatoes
• 2 tbsp olive oil
• 1 garlic clove, grated
• 1 tbsp balsamic vinegar
• ½ tsp coarse sea salt
• ¼ tsp ground black pepper
• ½ tsp fresh thyme

For the poached eggs:

• 4-6 whole eggs
• 1 tsp apple cider vinegar, or white wine vinegar
• Fresh thyme, garnish

INSTRUCTIONS

Preheat the oven to 425F

For the squash:

Scrub the squash clean, pat dry, and cut into ½-inch rounds (length-wise).

Scoop out the seeds and remove the stringy parts.

Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet. Drizzle olive oil, salt and pepper over the squash. Coat well.

Bake in a middle rack for about 20 minutes and flip the rinds to bake 8-10 minutes extra.

For the tomatoes:

Place the tomatoes in a baking dish.

Add the ingredients from oil to thyme.

Stir to coat well.

Roast until the tomatoes are soft and beginning to burst, about 20 minutes.

For the poached eggs:

Bring the water to a boil in a saucepan.

Add the vinegar. Turn heat down to a simmer.

Crack an egg into a small bowl. Stir the water with a wooden spoon to get it spinning in one direction.

Gently lower the egg into the water.

Cook for 5 minutes and remove with a slotted spoon.

Reheat with other eggs.

To serve:

Arrange 3-4 squash rinds to each serving plate or shallow bowl.

Divide the tomatoes among plates and drizzle with the cooking juices.

Place the poached eggs on top.

Garnish with a drizzle of olive oil, a few sprigs of thyme, and salt.

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Roasted Veggie Salad

Roasted Vegetables – this is hands down my favorite way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to dinners lately, just a bowl of roasted veggies with a piece of grilled protein like my grilled shrimp!  So good!

Another great thing about this recipe is that you can totally switch the other veggies with whatever you may have on hand, you can also use different seasonings based on what you like. 

You can roast just about any vegetable, using the same easy method – chop, drizzle with olive oil, season, toss and roast. Toss once or twice through baking.

INGREDIENTS

• 1 lb. zucchini, cut into quarters
• 1 pint cherry tomatoes
• 1 red onion, cut into quarters
• 3 cloves garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoon honey
• 1 teaspoon Trader Joe’s Citrusy Garlic seasoning
• ½ teaspoon smoked paprika 
• Salt and Pepper

INSTRUCTIONS

Preheat the oven to 400 degrees.

Place vegetables in a large bowl, toss vegetables with the rest of the ingredients. 

Spread into an even layer on a rimmed 18 by 13-inch baking sheet lined with foil. 

Roast in the preheated oven for 15 minutes.

Remove and toss, return to the oven and roast 10 minutes longer.