Organic vegetables from the Farmers Market this week and herbs from my own late season garden.
With some slight revisions, the recipe originated here. Thank you Feasting at Home!
My Mister says: “It’s all about the grill marks!” He is an artist at the grill and insists that every plate must have a beautiful presentation, while I am most blissed out in “chef zen” during routine hands on food prep.
This is what makes us a great team.
Eggplants sliced longways, salted, drained, rinsed, patted dry, olive oiled.
Heirloom cherry tomatoes, salt and pepper, juices flowing 🙌🙌🙌🙌🙌
The heat wave and drought murdered my flat leaf parsley so I had to use the curly parsley.
Worse things have happened, it didn’t ruin it.
Garlic, lemon zest and juice, olive oil.
Few ingredients pull their weight like fresh lemon zest and juice. Just perfect in this.
Also just a pinch of red pepper brought the heat in just right.
Nailed it.
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