Pile summer vegetables with black beans, corn and goat's cheese

Pile summer vegetables with black beans, corn and goat's cheese

Layers of caramel roasted eggplant and summer squash topped with goat cheese and basil make summer vegetable stacks very delicious!

Pile summer vegetables with black beans, corn and goat's cheese

You expect D R A M A when you see a real homemaker meeting for New Jersey City, complete with minutes of completely inappropriate language for an audience under the age of 18 ...

... but baseball?

baseball.

America's family favorite hobby.

There are no words.

For those of you whose marital bliss does not completely depend on The Mets do not look like fools every day (look at you and your good life choices!), Let me sate you.

At around 8:57 pm, social media exploded with news of players trading from The Mets.

He quickly came to one of these players crying on the field because he had to know the news from Twitter and not from his coach. Like the rest of us.

He quickly swept two hours to swear the director of The Mets (profusely, can I add) on national television because the trade that was supposed to be "confirmed" by a real! Lawful! News sources! In fact it has not been completely confirmed! Fact! Or legitimate!

Fast to me while I am relaxing and confused on the sofa for the rest of the evening because no one thought about my production / emotions in all this ?!

no they did not.

These crazy days we live in are inviting for simple meals with fresh and clean flavors. Products based on local seasonal products are preferred, if possible. Really tastes better this way.

Sweet toasted summer squash, zucchini and eggplant get the job done, especially when served with sprinkled goat cheese and basil on top. Nobody ever resists all things CORN, I've paired it with black beans and corn fryer that cooks in less than five minutes on a stove. Enter the summer meal I think we'll eat it all summer if Mets baseball (and CSA) has anything to do with it.

I can agree to that.

Pile summer vegetables with black beans, corn and goat's cheese

Layers of caramelized roasted eggplant and summer squash topped with goat cheese and basil make summer vegetable stacks very delicious!

Ingredients

For summer vegetable chimneys

• 3 summer squash, cut lengthwise into ¼ - Slices slices
• 2 eggplants, cut lengthwise into Slices - ¼ slices
• 1 tablespoon of olive oil, and more for cleaning teeth
• Small teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup goats cheese
• ¼ cup basil leaves, cut into thin slices

For black beans and corn

• 1 tablespoon of olive oil
• 2 green onions, diced
• 1 (15 ounce) black beans can be dried, rinsed
• 1 ear of corn, grain removed
• Small teaspoon of cumin
• Small teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup chopped coriander
• 2 cups brown rice, cooked

instructionS

1. Preheat the oven to 450F. Line two baking sheets with parchment paper.
2. In the summer, spread the zucchini and eggplant slices onto the baking sheets in an equal layer. Grease with olive oil and sprinkle with salt and black pepper. Roast for 15 minutes, or until tender and browned a little.
3. Create chimneys by placing zucchini and eggplant on each 4-plate dish topped with basil and goat cheese.
4. Meanwhile, prepare black beans and corn. Heat olive oil in a large skillet over medium heat. Add green onions to the pan and saute for 1-2 minutes, stirring constantly. Add black beans, corn, cumin, salt and black pepper. Cook until warm, about 2-3 minutes. Season to taste with salt and black pepper. My heart coriander while stirring.
5. Divide the rice between the dishes. Put the black beans and corn mixture.