Certainly, I am not the only one who is crunched for time when it comes to preparing meals! Today, I am including a photo of my 5-Minute Meal. I actually timed myself this evening! I might have been able to cut the time had my kitchen knife been sharper. I first made this dish when my Grandson was three-years old. He loved helping me in the kitchen. He could assemble the tomatoes and peppers between the eggplant after I had cut all of the veggies into pieces! By the age of five years, he had his own cooking show on YouTube (with a little help from his Daddy, my son). In my opinion, it is never too young to start cooking and helping in the kitchen!
This particular version has only three ingredients: eggplant (sliced in half long-wise and then sliced again, tomatoes, and sweet bell pepper cut into strips. I drizzled with EVOO and sprinkled with Italian Seasoning, garlic, sea salt, and freshly ground pepper. Bake at 350 degrees for 35 – 40 minutes until the eggplant is fork tender. This gives one enough time to make a cabbage salad to go along as a side dish! I have been known to also toss in whole green beans when they are available! Sprinkle the dish with crumbled feta cheese when serving. This recipe is good either hot or cold, too.
The sweet bell peppers are enormous this season with luscious thick walls! Peppers are loaded with Vitamin C and nutrients. And if you can wait a few days before consuming, you will discover that a green sweet bell pepper sitting on the counter will turn into a RED sweet bell pepper!
In the upcoming veggie boxes you can expect potatoes, three different types of tomatoes, eggplant, green bell peppers, yellow-broad beans and perhaps a bit of okra or a green cabbage, depending on the day’s harvest.
And just to prove that Robert can grow more than veggies . . . here is a photo from our front yard!
Cane Creek Asparagus & Company CSA 