Briam

Thanks Tiffany for sharing this recipe!

Makes an 11-in skillet or larger au gratin dish, depending on how tightly layers are arranged.
Original recipe here (doesn't include eggplant):

Ingredients

• 2 zucchini, sliced into rounds about ¼-inch thick

• 2 eggplant (ideally close to the same diameter of the zucchini), sliced into rounds about ¼-inch thick

• 3 or 4 smallish medium-sized potatoes (ideally, close to the diameter of the zucchini), peeled and sliced into rounds about ⅛-inch thick

• 2 smaller red onions, thinly sliced into rounds (if too large, cut in half)

• Salt and pepper

• 2 tsp dried oregano

• scant 1 tsp dried rosemary

• ½ cup chopped fresh parsley

• 4 garlic cloves, minced

• Extra virgin olive oil

• 1 2 8-oz canned unsalted diced tomatoes with juice

  Directions

• 1. Preheat oven to 400 degrees F. Place a rack in the middle.
  2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  3. Grab a large round pan on skillet (An 11-inch oven safe pan, a skillet, or an au gratin dish) Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan. Season with salt and pepper
  4. Arrange the seasoned eggplant, potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
  5. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
  6. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
  7. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. This dish goes great with feta, olives, pita, and/or rice.

From our CSA member Jana:

Now is the point in the season that we’re all getting tons of radishes, green onions, garlic scapes, and kohlrabi in CSAs across the Northeast.

Don’t let the quantity of these overwhelm you and, instead, let’s do a quick pickle to make them last!Never pickled before? Don’t worry, I gotcha!

Care:Take a tupperware container, fill it with water, stick those root veggies in, and pop them in the fridge. Whether it’s a day or a few days, this will keep them fresh until you have time to take care of them. I like to add a drop of white vinegar to the water to really keep the veggies fresh.

Quick PickleTime: 15 min prep6+ hours in fridge

Ingredients:1 cup water1 cup white vinegar⅓ cup sugar1 tsp salt
2 Garlic scapes (cut into ½ inch pieces)1 large onion or 2 medium ones (red, white, or yellow cut into slivers)1 bunch of radishes (thinly sliced)

* *Note: this is where you can experiment with thinly sliced carrots, kohlrabi, etc. – mix and match!

Equipment:

Heat resistant glass jars with a lids (you’ll probably need about 2 - jam jars work and are easy to prep by soaking in warm water with dish soap to remove labels, then clean and rinse out )

Saucepan

Bring the water, vinegar, sugar, and salt to a boil.Meanwhile, prep your jars. Make sure they are warmed up and clean.Put a few small bits of garlic scapes, bunches of slivered onions, and radishes into the warmed up jars.Really pack them into the jars - like the opposite of what you should do with a washing machine.The garlic scapes are strong and don’t mellow out as much, but the onion does. Keep that in mind with your pickle ratios.Pour your boiling mixture over the veggies into the jars so they cover the veggies and put the lid on (carefully, the jar will be hot).Let cool to room temperature on your counter and, then, put the jars in your fridge for at least 6 hours before consuming.

What next?

These pickles are great on hot dogs, burgers, tacos, and make an excellent little gift.My favorite way of eating them is on a piece of home-baked sourdough bread with peanut butter. Don't knock it till you try it.
No need to discard the pickle juice. Take a cold shot of it after a hot workout in the summer to replenish electrolytes!