Zinnias are far and away my favorite summer flower. Their vivid colors, distinct and varied shapes and sizes never cease to amaze me. They are in their full glory now.
I almost cannot keep up with the flow of vegetables from the garden, despite battling rabbits and deer, and NOW a groundhog, the yield is prolific.
Below...eggplant, cauliflower, zucchini, yellow squash, onions, broccoli, all being marinated in olive oil, garlic, salt and pepper, prior to being placed on the hot grill.
Potato slices at the ready, too...
Home made pita's just out of the oven...
...chopped all the grilled vegetables into smallish pieces, filled the pita's, topped them with Bart's versatile tomato 'relish', made for a great meal.
The next night an oven frittata of zucchini, cauliflower, onions (lots of caramelized onions, with some reserved to spread over the top along with sliced cherry tomatoes.)
...unbelievably delicious...
And the next night...
...eggplant sliced the long way, salted and left to drain in a colander under weights for an hour or two...
dipped in flour, then egg, and then Italian bread crumbs, roasted in the oven until tender, Organic Valley Raw Milk Jack Cheese sliced and placed on top and back into the oven for a few minutes until melted.
These were delicious plain, and even more delicious with Bart's tomato 'relish', served with a cool cucumber salad.
1 comment:
Everything looks wonderful Joanne. I love your healthy cooking and eating.
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