Borrowing an expression from my dad, I’m up to my numb-nuts in eggplant.
A recipe for broccoli that my kids beg for.
Roasting beets enhances their natural flavor; once roasted you can use toss them in salads with a smattering of your favorite cheese (I’m always partial to feta), thrown in the blender to make a refreshing borscht or served on a vegetable platter.
My favorite way to prepare eggplant is to roast it in the oven with a few other summer compatriots. It’s an easy and delicious side dish that will have your family eating their veggies and asking for more. Any bell pepper will do but I prefer colorful dishes, so if you use Italian zucchini, choose an orange or red bell pepper. I love the white balsamic in this recipe, as it adds a bit of sweetness and a bright kick.