It’s been a while since my last post.  I’ve been cooking so much and meaning to share every moment of it…. the truth is, recipe writing takes time.

First I check recipes to make sure they are easy to follow and are grammatically correct (I am a teacher after all, and everyone knows how much we can’t stand spelling and grammar mistakes 🙂 Jokes aside, one word could change the whole meaning of an instruction.

Next I have to test the recipes once they are written to make sure that they turn out well.  I have been lucky to have many followers who test my recipes and provide feedback.  Most of the time, only great things can be said.

Finally, where possible, I try to include pics to make the instructions easy to follow for those visual learners like me.  I think teaching has prepared me a lot for this type of procedural writing, attempting to bring the reader to understand step by step what has been done. For those who don’t need to follow a recipe, kudos to you.  Everyone is at a different stage in their learning and we all bring different expertise to the table.  The world is an amazing place because of that.

This recipe is just a different take on the roasted veggies.  Sometimes the dressing ideas are limited and as much as we love the smell and taste of summer, we want to have a different experience when the food enters our palate. This came about from one of these moments…

Ingredients

• 3 bell peppers (cut in half and seeds removed)
• 1 large eggplant (cut into 1 inch slices)
• 3 tbsp olive oil
• 2 tbsp low sodium soy sauce
• 1/2 tsp brown sugar
• 3 green onions (white and light green part sliced thinly)
• 1/2 tsp salt
• 1 clove garlic (diced)
• 1 tsp dried oregano
• 3 tbsp white vinegar
• 1 tsp fresh mint (you can use cilantro or parsley)

Preparation

1. Brush eggplant slices and peppers lightly with olive oil.  Sprinkle with a bit of salt.
2. Place on grill set at medium high heat.  Grill about 5 min on each side, the peppers may char a bit.
3. Remove from grill and let cool.  Remove burnt skin from peppers and cut into strips. Cube the eggplant discs and place all in a bowl.
4. Prepare the dressing by combining olive oil, vinegar, soy sauce, brown sugar, garlic, mint and onions. Pour over eggplants and pepper mix. Let sit for at least 1 hour before serving.
5. Salad can be stored in an airtight container in the fridge and used the next day on. sandwiches, steaks, or in a quinoa salad.