Many of you know one of my best cooking friends is my husband. What you might not know is we cook vegetarian about once a week. It’s something that started naturally, when our backyard garden was booming and we’d make fresh pasta to go with the veggies from there, or our farmer’s market or our CSA.
We love meat and fish, but it’s also nice to have a lighter day of the week. It’s also the concept behind my friend Kim O’Donnel’s new book (out in September and you’ll hear more about it then) “The Meat Lovers Meatless Cookbook,” which gives us lots of reasons to go meatless without it seeming like less.
This past week, we spotted some great eggplants, and that’s how that menu was born. The dinner became Grilled Eggplant with Herbed Polenta. It was so simple and delicious. We just sliced the eggplant fairly thin, sprinkled with olive oil, salt and pepper, and roasted them on the grill. The polenta was sliced, topped with olive oil, salt, pepper, herbs de provence, and a bit of grated parmesan. The eggplant and polenta were served layered in a pretty pattern on plates. Our kids loved it too. What are your favorite veggie meals?