- Young eggplant
- Cherry tomatoes (heirloom Black Cherry)
- Fresh basil
Before: (Roast 4, 6-8 oz eggplant, cut in 1/2″ slices, quartered, and 3C cherry tomatoes, both veg drizzled with olive oil and seasoned with sea salt and pepper, for 15 min at 450. Cool vegetables, stir in 1/4C raspberry red-wine vinegar (come on… you make it at home); stir in 4 oz cubed fresh mozzarella.
After: This is the new edition of summer heaven. No joke. The flavors are so fresh, so individually vibrant and so complimentary you’ll want nothing else for dinner except for, perhaps, a great hunk of French baguette, a light pinot noir and a second serving.