Skillet Vegetables With Smoked Tomato Coulis
Cut the zucchini (or squash) and eggplant into 1/4 inch rounds.
Spray 4 individual springform pans or a single 1-quart springform pan with spray cooking oil.
Heat a cast iron skillet until it is "white hot." Your skillet can't be too hot. Be sure to wear a heavy oven mitt when handling the skillet. The idea is to quickly cook your vegetables so the outside sears, similar to blackened fish. One way to test the skillet to see if it is hot enough is to sprinkle it with water. The water droplets should skitter across the surface before evaporating.
As the skillet is heating, toss the sliced eggplant and zucchini in large bowl with olive oil, herbs, garlic powder, salt and pepper until well coated.
Sear the vegetables in the hot skillet until cooked on both sides. This does not take long, about 35 to 40 seconds on each side. Although the skillet will cool off a bit as you cook, so it may take a bit longer. The vegetables should be tender when you bite into them.
Scoop the vegetables into the springform pans and allow them to sit for half an hour. Serve topped with Smoked Tomato Coulis.
You can use yellow squash in place of zucchini if you prefer.
Time to prepare: 55 minutes.