End-of-Summer Mediterranean

The Mediterranean diet is loaded with fresh vegetables. Today I had eggplant, yelllow squash, onions, garlic, red, yellow and green peppers and frozen Fordhook lima beans. I threw them in frozen. Chopped a lot of fresh parsly, added salt, pepper and a generous amount of olive oil. Link to method and ingredients here, but use up what you have. If you have a few carrots, couple of potatoes, green beans, peas, artichokes, zucchini, okra....toss them in there too.

Because there aren't a lot of eggplant lovers out there,

Parisi Farms was giving away white and variegated varieties of eggplant, and

this is what I made with half the batch. The other half went to a friend who loves

eggplant. I shared mine with a neighbor who loves all vegetables.

Briam in a Baguette is fabulous. A crispy baguette filled with Briam and topped with feta or crumbled goat cheese. Roughly chopped fresh herbs like dill and parsley would freshen the flavors. The great thing about this sandwich is that you don't have to heat up the vegetables! You can, but you can also take them straight out of the fridge.

How about a Greek-style zucchini salad? Trust me. It's delicious, and most people think that it's a cucumber salad. You can make it with cucumbers if you have an abundance.

A Greek boiled vegetable salad is way more delicious than it sounds. You'll also get a lot of nutrition on your plate if you vary the vegetables.

Eggplant Fries? On a bed of yogurt? What could be better? Eggplant and other veggies are broiled (or grilled) and served on a bed of Greek yogurt, herbs and good olive oil. Break out the bread!

Dinner in a jiffy with fresh sablefish and a basketful of vegetables. Elegant, but not fussy. Subtle flavors are blended in this one-pot dish that's overflowing with nutrition.