Summer Squash and Eggplant Bake with Optional Cheese


We wait all year for the height growing season to really enjoy a dish like this one! This is a garlicky, simple and succulent vegetable side that you will want to eat straight out of the jar.

We slice tender organic Italian eggplant and flavorful organic summer squash varieties from Field to Fork farm and Isabelle Farm and roast them smothered with organic garlic, olive oil, Savory Spice Shop's oregano and Real sea salt.  Try it topped with optional Pecorino cheese.

This is a delicious side or light lunch on its own- or breakfast! Susanna loves to eat it topped with a fried egg.

Pint or Quart. 1 Quart serves 4-6 or more as a side. Price includes $1.25 jar deposit.

(Shown with serving suggestion of cherry tomato garnish).

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