This past weekend we attended Ewan's Preschool's Annual Camp-out. This was Isla's first camping trip and only Ewan's second. The campground was conveniently located only a 20 minute drive from our house, just in case any number of our family had to head home in the middle of the night. Luckily, the camping went fairly smoothly, we all had a good time (though not nearly enough sleep), and I think we made some great memories for Ewan, the most important part. The aftermath of the camping wasn't our finest day. Up until Sunday, Ewan hadn't napped since August. Needless to say, that 20 minute drive home was one of the longer 20 minutes in recent memory. Staying up late does not really work for our three-year-old.
2 baby eggplants
1 bunch asparagus
1 bell pepper
1/2 large onion
1/2 pound mushrooms
1/2 cup European Style sour cream (whole milk sour cream will also work)
1/4-1/2 cup water or vegetable broth
salt and pepper to taste
1/4 cup shredded Parmesan cheese
For the meatballs:
1/2 pound ground pork
1/4 cup ground wheat berries or bread crumbs
Preheat oven to 400F. Clean all the vegetables. Slice the eggplant into one-inch thick discs, cut the mushrooms in halves or quarters, slice the bell pepper and onion, and remove the bottom tips of asparagus and discard. Spread all the vegetables on cookie sheets, drizzle with a bit of olive or grapeseed oil, and sprinkle with a little sea salt I prefer to keep the vegetables separate at this point because they all cook a little differently. You may want to remove some at different points in the roasting process. Stir or flip the vegetables occasionally. I've listed my preferred baking times below:
eggplant: 30 minutes
asparagus: 8 minutes
bell pepper: 20 minutes
onion: 20 minutes
mushroom: 15 minutes
While the vegetables are roasting, make the meatballs. Scoop ground pork using a tablespoon, and roll each tablespoon into a ball. Coat with the ground wheat berries or breadcrumbs.
Heat a skillet over medium heat. Add olive or grapeseed oil and cook meatballs until browned and cooked through, stirring occasionally, 7-9 minutes.
If you plan to add pasta or a grain, cook it while the meatballs are cooking.
Combine the sour cream and broth or water in a large serving bowl.
Once all of the vegetables are finished roasting, cut the asparagus and eggplant into bite-sized pieces. Add all of the vegetables and meatballs (and pasta or grain if using) to the bowl with the sour cream and toss to combine. Add more broth or water to reach you desired sauce consistency. Mix in the Parmesan cheese before serving.