On our patch of land in this great garden state of New Jersey we have got the most beautiful, yes beautiful, vegetables ever this year. I am not sure if it the contraption my husband built in the garden for the tomatoes, the plants we purchased at a local farm market or the time of the year we planted but I am not questioning the bounty of the harvest this year. The tomatoes are perfect, sweet, red and juicy. The peppers are green, crisp and delicious. The cucumbers are multiplying by the day right next to the ripe purple eggplant which sit nicely next to the celery which is the new star of the show in my macaroni salad.
To see the garden flourish is a work of art all thanks to my husband. I do nothing in the garden but hold the bowl filled with the vegetables and complain that its hot outside. My work starts after they are picked from the vine. No chemicals, small imperfections and the occasionally bug in the kitchen sink excite me because I know something delicious going to be made from these veggies.
My latest sandwich is the Great Garden State which the perfect meal for lunch or dinner...Enjoy
1 Large Eggplant (sliced into medium size rounds)
1 Large Onion (sliced)
20 Cherry Tomatoes
Part Skim Mozzarella Cheese
4 Basil Leaves (per sandwich)
Preheat oven to 350 degrees
Toss the eggplant, onions and tomatoes with enough olive oil to coat
Generously season with salt and lemon pepper
Place in oven for 50 minutes
***Turn veggies over half way through cooking
Remove veggies from oven a cool slightly
In the meanwhile slice the rolls open and lightly toast
On one side of the bread place two slices of eggplant
Top with a slightly generous portion of onions and tomatoes
On the other side of the bread place two thin slices of mozzarella cheese and 4 basil leaves
Season with a little grind of salt
Close sandwich and cut in half
Alternatively the veggies can be cooked on the grill for a different great flavor!