Not that it really ever went away, we were still eating meatless, I was just slacking on the blogging aspect of it. ;-)
This week we took advantage of the
not hot as hell, slightly cooler weather and did a full grill of different veggies. Eggplant, zucchini, yellow squash, mushrooms, etc. were sliced and seasoned. I decided that the juicy heirloom tomato that we got at the Farmer’s market should be showcased as well. The result: grilled eggplant and goat cheese “stacks” with balsamic reduction aka party-in-my-mouth. A.Mazing!! Seriously, this could be our favorite meatless meal of all times. The goat cheese really took it over the top.
So ladies and gents, fire up the grill and get your veggies, and have a par-tay in your mouth!
To make: slice the eggplant into 1/8'” slices, zucchini and yellow squash cut lengthwise into approx. 4 lengthwise slices per medium zucchini. Grill over medium high heat until done.
While veggies are grilling, take about a half cup of goat cheese and mix with some chopped, fresh basil and chives.
When veggies are done, start with eggplant slices as the base. Spread goat cheese mixture over the eggplant slice, then layer with fresh tomato, zucchini and squash slices, and fresh mozzarella (we used leftover tofu from the night before instead.) Top with another eggplant slice and drizzle with balsamic syrup.
On a bed of fresh arugula made it even more of a taste treat!
And a sweet potato in the background for some healthy carbs!
Oh, Mondays are also special to us because Ava was born on Monday – 4 weeks ago today!