Grilled veggies had yet to make an appearance this spring and I thought this would be the perfect way to re-introduce them into my meals! The recipe inspiration came from Giada. It is a bit time consuming (at least when grilling vegetables with a miniature grill) but so worth it. The vegetables are tender-crisp and the flavor from peppers, onions, fennel and eggplant are perfect with fire-roasted tomato sauce. Serve with crusty bread and some red wine. ;)

Vegetable Parmesan - 4 servings adapted from Giada De Laurentiis

  • 1 red pepper, sliced into 4 pieces
  • 1 eggplant, sliced into 1/2″ thick slices
  • 1 red onion, sliced into 1/2″ thick slices
  • 1 large fennel bulb, sliced into 1/2″ thick slices
  • jar of fire roasted tomato sauce
  • 1/4 lb. sheeps milk pecorino romano, shredded
  • 1/2 cup whole wheat panko bread crumbs
  • basil and red pepper flakes for garnish

Pre-heat oven to 400° F. Heat grill and mist all veggies with olive oil. Season with salt and pepper. Grill eggplant for about 3 minutes per side and set aside. Repeat with all vegetables. Cut pepper into strips after grilling. Pour 1/2 cup sauce on bottom of a 9×13 pan. Spread out with a spoon. Layer on eggplant, more sauce and a little cheese. Repeat with remaining vegetables, sauce and cheese. (Essentially making a lasagna) Top with 1/2 cup bread crumbs and bake for about 25-30 minutes until cheese has melted and sauce is bubbly.


Don’t forget about the tea give-away!

tea give-away

I don’t talk about tea a lot on the blog, but trust me when I say that tea is a huge part of my life. I drink tea everyday, throughout the day – mostly green and herbal but I have also been known to enjoy chai tea lattes on occasion. I drink tea to stay

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orechiette with kale & bacon

Kale is becoming a staple in our house. We’ll have it as a side dish, for breakfast, in salads, as chips and now in pasta but I must say that sauteed is my favorite.  Simplicity is key for kale in my book! A bit of olive oil, a touch of sea salt  and a hot

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cocktail

an antioxidant cocktail

Ever since my friend Mercedes introduced me to Valdoro Prosecco a few weeks ago, I have been finding myself straying from the beloved red for the crisp, fresh bubbly.  Now don’t get me wrong, I would never leave red behind, but I know I will be enjoying some more prosecco on the up-coming summer nights.

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the last twelve months.

I’ve now had a blog for one. whole. year. It seems kind of crazy to think about last year when I decided to start a blog – I had no idea what I was getting myself into and absolutely no clue how I would feel about this new-found community. I certainly did not expect to

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falafel

Home-made falafel has been on my list of things to make for quite some time. In fact, as I was cleaning out my cupboards, I tossed out a boxed mix that had been expired for, oh, a year or so. It is so easy that I’m really not sure why it had taken so long – essentially

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Vegan PB Blondies

I was lucky enough to receive a sampling of stevia products from NuNaturals. I have been a fan of stevia for quite some time, but I have never baked with it before. (Considering that I just started baking last month, could be part of the reason) While I was paging through all of the recipes that

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