randomstring

• 1/2 lb fresh tomatoes (about 2) cut into 1-inch chunks
• 1/2 lb eggplant (1 small Asian), cut into 1-inch chunks
• 1/2 lb yellow squash (1-2) cut into 1-inch pieces
• olive oil
• 3 TBS balsamic vinegar
• salt and pepper
• 1 tsp fresh or 1/4 tsp dried rosemary, or to taste
• 12 oz mushroom tortellini (pref dried, though fresh is ok)
• NOTE: original recipe did not include onions or garlic - probably an oversight

• 1/2 cup dried mushrooms such as porcini or morels
• 1/2 cup warm water
• 1 TBS soy sauce
• 1 tsp fresh or 1/4 tsp dried thyme

1. Preheat the oven to 450.
2. In a roasting pan, toss the tomatoes, eggplant, and squash with the oil, vinegar, salt and pepper, and rosemary. Roast for 30 minutes uncovered, stirring after 15 minutes.
3. Cook the tortellini according to directions.
4. Soak the dried mushrooms in the water and soy sauce with the thyme.
5. When the veggies come out of the oven, drain the mushrooms (reserve the broth!), and chop.
6. Gently toss the tortellini and all veggies with a little of the mushroom broth, and serve immediately.

source: The Six O'Clock Scramble by Aviva Goldfarb

tags: vegetarian, vegan, pareve, CSA, summer, fall