This is a great jam to make using local, seasonal produce and keep on hand during the summer. Great as an appetizer for impromptu get-togethers.
Ingredients
- 1 small eggplant
- 2 small zucchinis
- 1 small red pepper
- 2 medium Roma tomatoes
- 1 small sweet onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 2 tablespoons fresh or 2 teaspoons dried oregano
- 1 tablespoon fresh or ½–1 teaspoon dried spearmint
- 1 tablespoon fresh jalapeño pepper, minced (optional)
- 1 loaf French bread cut into ½-inch slices
- ¼ cup local honey
Instructions
Preheat oven to 375°.
Cut all vegetables into 1-inch cubes, place in a large bowl and toss with olive oil. Add salt, oregano and mint and combine. Roast vegetables on an 18-by- 13-inch sheet pan until cooked, about 30 minutes. Let cool. (Vegetables can be eaten as a side dish, if desired.)
Place vegetables in a food processor and pulse until desired consistency is reached. Mixture should have some visible texture (not smooth). (If using jalapeño for a little spice, add to taste.)
Place bread slices on sheet pan and toast in oven until golden. Let cool. Top with jam and drizzle with honey.
Makes 1 1/2-2 cups
