Thursday, July 24, 2008

Grilled Summer Veggies

I love the taste of eggplant and zucchini on the grill. Season generously with salt, pepper, garlic and olive oil. The white eggplant tastes much milder than the purple ones.

2 new zucchinis - I thought that the zucchini harvest was over, but we seem to be getting lots of new flowers on the plants. I put the flowers on the grill too and they taste no different from any other plant. Be sure to remove the stamen in the center of the flower.

I absolutely love these fingerling eggplants. They are so prolific and grow just as large as opposed to last year's eggplant.

Roasted Eggplant dip - When there are too many eggplants and you can't eat them in time, roast them in a baking pan with lots of olive oil, peppers, garlic cloves and onions. Allow to cool, then blend it up in a food processor or blender. Serve with pita chips.

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