BURST-TOMATO TOASTS
QUICK BROILED EGGPLANT DIP
BROILED SWEET-ANDSPICY SQUASH
CHARRED BRUSSELS SPROUTS SALAD
HANDS-ON TIME 10 MINUTES TOTAL TIME 20 MINUTES SERVES 4
HANDS-ON TIME 10 MINUTES TOTAL TIME 30 MINUTES SERVES 4
HANDS-ON TIME 10 MINUTES TOTAL TIME 20 MINUTES SERVES 4
HANDS-ON TIME 15 MINUTES TOTAL TIME 25 MINUTES SERVES 4
4 thick slices whole-grain bread, cut into thirds
1 large eggplant (about 1 pound)
⅓ cup olive oil
3 tablespoons tahini
2 pints cherry or grape tomatoes
3 tablespoons olive oil
Kosher salt and black pepper 1 8-ounce container ricotta broiler to low with the rack 6 inches from the flame. HEAT
BRUSH the bread with 2 tablespoons of the oil. Toast under broiler until golden brown, 1 to 2 minutes. Set aside. Increase broiler to high. TOSS the tomatoes with the remaining oil, 1 teaspoon salt, and ½ teaspoon pepper. Broil on a rimmed baking sheet until charred and the juices are released, 8 to 10 minutes.
divide the ricotta between the toasts. Top with the warm tomatoes and their juices. Season with freshly ground pepper and serve warm or at room temperature. MEANWHILE,
1 small acorn squash, scrubbed (about 2½ pounds) ¼ cup olive oil
3 tablespoons lemon juice
2 tablespoons maple syrup
2 cloves garlic, chopped
1 tablespoon Sriracha or hot sauce
1¼ teaspoons kosher salt
1 pound Brussels sprouts, sliced 8 radishes, thinly sliced 2 small tart apples (such as Crispin or Macoun), thinly sliced ¼ cup olive oil
Kosher salt and black pepper
½ teaspoon ground cumin Pinch cayenne pepper
1⅓ cups cilantro
1 tablespoon chopped parsley
Kosher salt and black pepper 1 lemon, juiced 2 ounces Parmesan, shaved
HEAT broiler to high with the rack 6 inches from the flame.
HEAT broiler to high with the rack 6 inches from the flame. (Adjust for more space if the eggplant touches the broiler.) Prick the eggplant all over with a fork.
the top quarter off the squash and scoop out the seeds. Cut into thin rings and spread in an even layer on a rimmed baking sheet. Combine the oil, syrup, and Sriracha and brush over the squash. Season with 1 teaspoon salt and ½ teaspoon pepper. CUT
BROIL the eggplant on a rimmed baking sheet until charred and soft, 20 minutes. REMOVE from heat and cool. Scoop out the flesh from the eggplant and pulse it with the tahini, oil, lemon juice, garlic, salt, cumin, cayenne, and parsley in a food processor until smooth. Serve with the vegetables.
BROIL until toasted and warmed through, 10 minutes. Sprinkle with the cilantro and serve warm.
HEAT broiler to high with the rack 6 inches from the flame. TOSS the Brussels sprouts, radishes, and apples in the oil on a rimmed baking sheet. Season with ½ teaspoon each salt and pepper. BROIL, stirring with a wooden spoon every 2 minutes, until the Brussels sprouts are charred and the radishes and apples are crisp-tender, 6 to 8 minutes. Sprinkle with the lemon juice and toss. Serve warm with the Parmesan.
HOT TIP For optimal browning, place the rack 4 inches (for an electric coil) or 6 inches (for a gas flame) from the heat source. Always turn on the oven light so you can watch and make adjustments as needed.
FEBRUARY 2016
136
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