Food goodness

I don't really have a recipe for this.  I just kind of threw stuff together based on instructions from my coworker, Karen (source of many tasty things that come out of my kitchen) with the veggies I had on hand from the CSA. This is a great use-up recipe for all the veggies that are plentiful right now - zucchini, eggplant, tomatoes, onions, peppers, etc.   Karen served this at a dinner party fundraiser we recently attended at her house, and I asked for her recipe.  She just kind of made it up, so I did the same.  Here's what I did: Take a couple of zucchini, summer squash, eggplant and onions; chop into roughly same-size chunks.  Drizzle with olive oil and then season with salt and pepper. Spread on a baking sheet (or two or three, depending on how much veg you chopped).  Roast in a hot oven (I roasted at 400 degrees) until veg gets a nice caramelized color and is softened (about 20 min?  Maybe?)   I also roasted a bunch of cherry tomatoes...

From: Everyday Food (Martha Stewart) I combined the fresh rhubarb from the farm share with some rhubarb I had in the freezer from last year's farm share (why didn't I use that earlier?) and made this recipe.  It was nice to find a recipe that just used rhubarb without requiring a complementary fruit.  I subbed Splenda for all of the sugar in this recipe and it worked well.  It came together very quickly, especially since I didn't use the food processor and just mixed the topping by hand in a bowl.  I have eaten it both for dessert and for breakfast this week.  2 pounds rhubarb 1 1/2 cups sugar (I used Splenda) 1/4 cup flour 1/2 cup (1 stick) butter, chilled, cut into pieces 1 cup rolled oats 1/2 tsp cinnamon Preheat oven to 400 degrees.  Slice the rhubarb into uniform 3/4 inch pieces.  Place in a 9x13 baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour. In a food processor (I just used my fingers and mixed the ingredients in...