Roasted Eggplant, Summer Squash and garlic

I love going to the farmer's market, and I love more how there are about 4 farmer's markets within walking distance of where I live. It's at these markets that I often discover cool vegetables that I've either never seen before, or never eaten in a certain way before.

Check out these cool veggies! A golden yellow zucchini, U.F.O -shaped squash (I believe they are officially called Pattypan squash, Sunburst Squash or White squash), and a gorgeous eggplant.

Want to know how I discovered the name of the flying saucer squash? Hee hee, I Googled "UFO squash" and found it. Hee hee . . they are so cute!

Of course, that did not stop me from chopping them up! I tossed them with about 2-3 T of olive oil per pan (enough to coat them all), and sprinkled with salt and pepper.

I also thought I would try roasting some garlic, since I LOVE the way roasted garlic tastes. I took about 20 cloves, tossed with olive oil, and sprinkled salt & pepper (heh heh, same recipe at the veggies).

I threw everything in the oven and baked at 375 for about 35 minutes. When I checked, it was already done, so it's possible that it was done in less time.

I peeled the shells off of the garlic and mixed the soft, butter, garlicky cloves with the rest of the roasted vegetables.

It's amazing how little seasoning you need to add when the vegetables naturally taste really good. These were heavenly. Soft, rich with a slightly caramelized roasted flavor . . one of my guests commented that he could taste notes of avocado - which is funny because there was no avocado inside.

It was a delicious side and paired perfectly with some Costco prime steak that we had bought for only $9.99 a pound!