During the Summer it's important to take advantage of the bounty of fresh vegetables. In this vegetarian dish, the pure flavor of eggplant is highlighted. The simple recipe combines canned beans with a garlicky pasta sauce and breaded, sautéed eggplant.
If you've never had pizza with a cornmeal crust, I highly recommend you give this recipe a try. It's a simple technique that combines precooked
polenta with water and flour until it makes a dough like consistency. The crust is prebaked before being topped with tomato sauce, red peppers, and green onions.
This super quick and healthy pasta incorporates many of my favorite Summer flavors: fresh, fragrant basil, burst in your mouth grape tomatoes, and salty black olives. The natural simplicity of the sauce — the veggies and herbs are barely cooked — pairs perfectly with whole wheat spaghetti.
If you prefer not to cook with wine, use a low sodium chicken broth instead.
Whenever I make a
grilled vegetable salad, I make sure to grill up an extra batch of veggies. Filled with flavor, these vegetables are excellent on pizzas, in quesadillas, or mixed into pasta salads. However, the best way to highlight the essence of the grilled vegetable is to make a stacked sandwich.
When piled high on a plate, a salad of grilled veggies is just as hearty as a slab of steak. Grilling the vegetables is a great way to bring out their full, rich flavor.
This salad is packed with thickly cut zucchini, eggplants, and peppers.
