It’s officially spring, and Lowcountry Local First Eat Local Month starts on Sunday, which means that I’m going to be looking for ways to use all the fresh produce I’ve found at the Johns Island Farmers Market (my favorite of all the Farmers Markets, and not just because I live on Johns Island). Although they’re not quiiiite in season yet, I still can’t resist buying heirloom tomatoes anytime I see them at the Farmers Market. It’s a problem.

I found this recipes from Chef Adrianne Calvo and have adapted it a bit to include more of my favorite veggies that I love to roast.

Ingredients:

• 2 red heirloom tomatoes, thinly sliced
• 2 green tomatoes, thinly sliced
• 1 yellow onion, sliced
• 1 zucchini, sliced
• 1 cup shredded Brussels sprouts
• 1/2 cup extra virgin olive oil
• 1/4 balsamic vinegar
• 1/4 cup garlic, slivers
• 1 teaspoon Trader Joe’s Every Day Seasoning
• 1 tablespoon parmesan cheese, grated
• 1 small bunch thyme
• kosher salt, to taste
• Red pepper flakes, to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Pour olive oil in a casserole dish spreading evenly to coat it.
3. Add garlic slivers, sprinkle with Everyday Seasoning, add the thyme, and add parmesan cheese.
4. Then, press the slices of tomatoes, onion, and zucchini onto the pan, arranging them evenly and alternating between the veggies.
5. Drizzle with balsamic vinegar. Season to taste with kosher salt and sprinkle with crushed red pepper. You can add more parmesan cheese if desired.
6. Bake for 30-40 minutes or until tomatoes begin to brown and deepen in color. Allow to rest for 15 minutes before slicing.

Want to learn more about Eat Local Month?

Eat Local Month is a month-long challenge to eat locally-produced food. We are asking participants to pledge to shift $10 or more of their weekly food spending towards our local food system. $10 is super easy to do… you can do it in a single meal if you want!

Make the pledge & start planning out your local eating choices now!