It's official - I'm a regular (insert name of famous gardener here.) 😅 The thing is... with the exception of Adam and Eve - I don't actually know of any famous gardeners. 😅 But I'm grateful for all of their anonymous hard work in perfecting these vegetables that I'm able to plant in my garden today.
Here is a little peak into what my garden looks like this week. Eggplant, tomatoes, basil, oregano, and a very big cucumber-less vine with lots of flowers. 😅 🍆🍅🥒🌿 Just ignore the weeds. 🤣
I take great pride in being the caregiver and nurturer of these precious vegetables. I launch into overprotective mamma bear mode the minute someone makes a face after tasting one of my prized vegetables. 🤣 I think it's the time commitment involved in the watering of these plants in oppressive 100 degree temperatures every day that bonds me to them. 💦
I decided to take advantage of all of the fresh vegetables in the backyard and make a dinner from our summer harvest this week. I searched the internet for eggplant/tomato/basil inspiration and it didn't take long before I landed on an eggplant crostini.
Eggplant crostini is an incredible garden fresh appetizer. But, if you're me, it also serves as a complete meal - paired with a nice glass of red wine, of course. 😅🍷 This was truly delicious and I will certainly be making this again - as soon as my next eggplant ripens.
1 zucchini, sliced in half lengthwise
1 medium eggplant, sliced into ¼-inch thick rounds
1 red bell pepper, halved, ribs and seeds removed
3 whole scallions
extra-virgin olive oil, for drizzling
1 cup halved cherry tomatoes
1 garlic clove, minced
1 teaspoon sherry vinegar
1 teaspoon herbs de Provence
¼ cup chopped fresh basil
8 slices of bread, toasted
Spread hummus on toast. Top with vegetable mixture.
Add a sprinkle of shaved parmesan and serve.
Summer never tasted so good. Enjoy!
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