Roast late summer vegetables, Pheasant Sausage and Quinoa

Through August I go to the Union Square Market, I am still buying my Local Fish, Lamb sausage etc. But there is something that puts me off buying, squash, tomato, eggplant, is it the abundance? I drift through the market looking for inspiration. I love a Tomato Basil salad as much as the next person, but how much salad can a person eat. I start to look forward to the Fall vegetables. But come September, those same Tomato, eggplant, squash begin to have an intensity of flavor that they lack in August. The plants are not withering under the harsh mid Summer Sun, the evenings are cooler, and everything is full of flavor again.

The cooler evenings mean that one can bear to put the oven back on in the apartment. We are no longer forced to grill outside and eat Salad because of the heat. Of course when I say cooler evenings, it is still 60 degrees and England could dream of these warm evenings in Summer. But they are not 70 plus, and we begin to think we might soon b4 wearing long sleeves and pants.

Last night, and it was cooler, I decided to roast a melange of vegetables and serve with Quinoa. I looked around to see what I had. In the garden we have an abundance of Japanese eggplant, Cherry Tomatoes. From Saturdays Union Square visit, nutty Romanesco and yellow Zucchini; Delicata Squash, one of the first indicators that Fall is round the corner, it is neither a Summer or Fall winter squash, but seems to fall between the two; and tends to be my favorite. Cippolini onions; German Butterball potatoes, carrots and Shishito Peppers.

I cut the carrots, potatoes, peeled the Cippolini tossed them in salt and olive oil and put them on one small roasting pan. Placed it in the oven first. I peeled the Delicata, I often don’t, cut it into 1/4 inch slices; chopped the eggplant, zucchini, shishito peppers into desirable pieces and tossed them in salt, olive oil and some fresh marjoram and thyme from the garden. Roasting them for 20/30 minutes. In the mean time I cooked Quinoa, and dry sauteed some of Quattro Farms Smoked Pheasant sausage. We cut that into similar size as the roast vegetables, mixing them all together and serving over the Quinoa.