Roasted Summer Vegetables over Creamy Grits

This is an easy and versatile way to get fresh summer vegetables into your supper routine.  I use eggplant, peppers, and tomatoes (because those are the bumper crops in my garden this year), topped with sunflower seeds and dried figs.  You can substitute any vegetable, nut, or dried fruit.  Think of it as a method rather than a recipe.

Roasted Summer Vegetables over Creamy Grits

Ingredients

Vegetables

• 3 Tbsp. olive oil, divided
• 1 onion, wedged (leave a small amount of core intact)
• 6 cloves garlic, whole
• 3 cups eggplant, cut into large chunks
• 2 cups pepper, cut into large chunks
• 2 cups tomatoes, cut into large chunks, or left whole if they are grape/cherry tomatoes
• 4 Tbsp. butter
• 2 Tbsp. red wine vinegar
• 1/4 cup dried figs, halved, stems removed
• 1/4 cup sunflower seeds
• Salt & pepper, to taste

• Grits

• 2 cups milk
• 2 cups chicken stock
• 1 cup stone ground grits
• Salt & pepper, to taste

Serves 4-6
Cook Time: 45 minutes

​Bring milk and stock to boil in a large pot; once boiling turn to low and add grits.  Whisk to combine and continue whisking throughout cooking (it takes at least 30 minutes for stone ground grits to cook - you will know they are done when they no longer have a metallic taste).
Meanwhile, heat oven to 450 and toss eggplant and onions in 1 Tbsp. olive oil, salt and pepper.  Spread evenly over a sheet pan and roast for about 15 minutes.  While eggplant is roasting, toss peppers and garlic in 1 Tbsp. olive oil, salt and pepper; add to eggplant mixture after it cooks for 15 minutes.  Then toss tomatoes in remaining olive oil, salt and peppers.  Add to tray after the peppers have cooked for about 15 minutes and cook for an additional 5 minutes.
When peppers are about halfway through their cook time, melt butter in a small skillet over medium heat.  Allow butter to brown, then add sunflower seeds.  When the sunflower seeds begin to brown add the figs, allow to cook for a minute or two before adding the vinegar; stir to combine mixture and turn off heat.  
To serve, add grits to plate, then top with roasted vegetable mixture.  Spoon over the browned butter with sunflower seeds and dried figs.