If you plan on visiting a Farmers’ market or two this Summer, make sure and
stock up on tomatoes, eggplant and peppers.
Why these vegetables?
Because, listed below are tips on the best ways to cook them.

a) Eggplant-
Quite popular in the Winter to make a filling and hearty Parmigiana,
you can also make a lighter and healthier version this Summer and
the best way to make it:
Broil it.
For sliced vegetables with softer flesh like eggplant, a quick turn under
the broiler brings out the subtle sweetness without overcooking it.
For the best tasting eggplant-position the rack 4″-5″ below the flame;
flip the eggplant slices every few minutes for even cooking. For eggplant,
salt slices and let them sit for 20 mins. first. Doing this draws out the
extra moisture that makes it cook up mushy. Then blot dry, brush with oil
and broil.

b) Peppers-
If you enjoy grilling during the Summer months, make sure to place
a few peppers on the grill. Grilling imparts a smoky char and it (grilling)
is especially great for veggies with a slightly tougher outer skin like peppers.
To keep your peppers from getting too scorched, do this: Brush the peppers
with a high-heat cooking oil (use avocado oil), before placing them on the
grill. Cook, flipping occasionally until you see grill marks and slightly tender.

c) Tomatoes-
In some parts of the country, there will be plenty of fresh tomatoes to
go around and if you’re a fan, then you should roast them to bring out
their best flavors. Roasting tomatoes at high temps caramelizes tomatoes’
natural sugars for extra goodness. To ensure that your tomatoes will taste
great–place a large ovenproof skillet in the oven, then heat to 400*F.
The hot pan creates the perfect sear on the outside. Just toss veggies
in olive oil before adding to the pan, then roast, carefully shaking pan
occasionally until desired doneness.

That’s it, 3 tips for cooking this Summer’s tomatoes, peppers and eggplant.

Sources:
* The Amish Canning Book
* The Ultimate Book of Grilling Vegetables
* How to Grill Vegetables by Steven Raichlen
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