Saturday, August 1, 2009

Balsamic Eggplant and Zucchini: Simple, Easy, Delicious

As of right now, I see two benefits to having a garage sale: making money while doing nothing and having plenty of time to post recipes on the internet. So, while I am sitting and being lazy, I shall post a very simple recipe I came up with the other day.

I am obsessed with making foods that have very few ingredients and require only a small amount of preparation. Most of my meals are born out of very little planning, so I have to work with the ingredients I have on hand and usually within a small time frame. Thus, the idea of sliced zucchini and eggplant tossed with olive oil and balsamic vinegar was born. Not only is it ridiculously easy and inexpensive, it's delicious. I could eat it every day for the rest of my life, and it would never get old.

There are many ways to prep and cook this dish. The most delicious method I tried was putting everything on the grill. The smokey flavor is wonderful. If it's raining or you don't feel inclined to fire up the grill, oven-roasting is an acceptable alternative.

Balsamic Eggplant and Zucchini
Serves 4