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 Preheat the oven to 425 degrees. Pour olive oil in a casserole dish spreading evenly to coat it. Add garlic slivers, sprinkle with Everyday Seasoning, add the thyme, and add parmesan cheese. Then, […]