by Xiomara Meeks – Are you stuck in a rut? While I’m a big fan of zucchini and eggplant, it has been a while since I’ve cooked either one at home.
Zucchini seems easier to cook than eggplant to me. Or at least, I’ve had better luck adding zucchini to an oriental inspired dish than cooking eggplant. Although I prefer eggplant to zucchini, it just seems like such a big hassle sometimes.
The other day I received this picture from a friend. It made me realized I’ve been slacking on my vegetable eating. Sure, at home we eat avocados and tomatoes almost daily. But this mixture of colorful veggies just made me want to try some new veggie recipes at home.
Who has time to prep, chop and bake? I know we are all short on time these days. At least that’s how I feel when I get home after leaving the market and picking up the girls at daycare. It’s like entering my second job. ;) So, with that in mind, I promise this dish is quick, tasty and makes for great leftovers! The beauty of this dish is that once is in the oven, you’ll have time for other stuff.
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