Carrots are starting to take over our produce drawer. I’ve been roasting peppers, so figured I’d toss in some carrots too. These were easy and only a bit spicy.
I’ve been intrigued by salads using smashed cucumbers for a while and desperate for an Asian-inspired side dish, it seemed like the perfect time to smash an innocent cucumber.
Since I first posted this, it’s become my go-to recipe for eggplant Parmesan (see the update below). It’s lighter (but still no diet dish) than traditional and I do it in stages when we get a couple of cooler hours in a day.
At this point in the summer, you have to get creative with zucchini. This was a good way to use a monster zucchini we had and some small ones.