Vegetarian feast

In the summer, vegetables are plentiful, but I find that it's not always obvious how to get the most out of them. Two summers ago, when I had a CSA share and more vegetables than I knew what to do with, I found myself making some pretty inedible vegetable soups and longing for more substance. In previous years, I've been enamored with the same corn, tomatoes, and salad every night. Here in my small town in Guatemala, vegetables are fresh and abundant, meat is scarce, and staples such as rice, beans, and flour are cheap and easily available.

I think I've figured out what to do to: buy whatever looks good; cook most vegetables separately with onion or garlic plus one other spice; supplement with a simple starch or protein. Cooking separately keeps flavors fresher and makes for a more varied and interesting meal.

On Saturday night, I shared a vegetarian feast with some friends. Many people to chop and to share in the variety of dishes, all freshly made from scratch with a bit of local flavor:

• smoky eggplant dip
• guacamole (recipe below)
• sweet potato chips (recipe below)
• white bread
• cheese and butter for my German friends
• salad consisting of chopped tomatoes, carrots, and zucchini (the latter sauteed first with onion in a bit of butter and oil before tossing with the other raw veggies)

A feast!

Sweet potato chips and eggplant dip 

Freshly baked bread

Simple guacamole:

Mash together avocados, lime juice, one clove or less of chopped garlic, salt & pepper. Fewer ingredients brings out the flavor of the each.

Sweet potato chips:

Peel sweet (or regular) potatoes and slice 1/2 cm thin. Toss in olive oil, salt & pepper, and an herb (such as rosemary or thyme) then spread out on a baking dish so that pieces are not overlapping. Bake at high heat until pieces are crispy, turning each piece over to cook on both sides. Recipe courtesy of Nick Haas.