On the drive home, I was thinking of grilling some red peppers and zucchini along with the eggplant and making a grilled ratatouille of sorts. But when my friend, L, stopped by with a container of tabbouleh for me to try, my mind quickly left Provence and landed right smack in the middle of the Mediterranean.
As I removed the peppers, I put them in a bowl, dotted them with a little olive oil, a sprinkle of salt and a squirt of lemon juice. Each of these steps was repeated with the eggplant and the zucchini.
As the vegetables cooled a bit, I removed the garlic cloves from their package and gently squeezed them from their shells mashing their creamy mellow goodness into a paste which I then placed in the bottom of a bowl with a little bit of olive oil and some salt.
The remaining vegetables were cut into large chunks and put in the bowl with the garlic dressing, tossing well to coat. All I needed now was a little more salt, some torn mint leaves and a squirt of lemon for brightness.
This is hearty and refreshing dish that could stand on its own with the addition of a sprinkling of feta cheese, but we it ate alongside grilled chicken.
|Sunset as seen from the deck|