Friday, August 9, 2013

Rainbow Kitchen!

I haven't left the apartment in four days, I can't smell my favorite candle, I can't taste the difference in my gin, I've gone through a box of tissues, and netflix is my new best friend. Summertime sickness sucks.
Grilled Cheese and Tomato Soup.
 All day, every day.

1 comment:

  1. Gotta share. Had it with asiago bread and Velveeta. Yummy. It's the squash season:

    1/2 cup olive oil
    2 tablespoons soy sauce
    2 tablespoons balsamic vinegar
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper (use fresh ground!)
    2 eggplants, cut into 1/2-inch slices
    3 zucchinis, cut into 1/2-inch slices
    2 green bell peppers, cut into 1/2-inch slices


    1. Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
    2. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
    3. Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.