Indulge In {Loaded Vegetable Lasagna}

Happy Valentine's Day! I know so many people that use today as an excuse to indulge. I admit I am one of them. However, I came up with a wonderful treat that has all the flavor and half the calories. Being the good Italian that I am, I love all things loaded with pasta and cheese. You taste buds really can't go wrong with the combination. But, your diet can. That's why I'm loving this vegetable lasagna. Loaded with vegetables instead of pasta but with plenty of cheesy flavor, this lasagna is sure to please not only you, but your dinning partner any night of the week. It's a treat on special occasions but easy enough to make for week night dinners. Here's the recipe.

:: Ingredients ::
1 Eggplant, sliced thin
1 Zucchini, sliced thin
1 Squash, sliced thin
1 Pint Ricotta Cheese
1 Yellow Onion, diced
2 Cloves Garlic, minced
3 Cups Spinach, wilted
2 Cups Shredded Mozzarella
2 Cups Tomato Sauce

:: Directions ::
1. Preheat oven to 425.
2. In a small pan, saute the diced onion and garlic. Once onion is translucent, add spinach and wilt.
3. Mix sauteed spinach, onion and garlic with ricotta. Set aside.
4. In a greased baking dish, layer the eggplant on the bottom of the dish. Spread a thin layer of the ricotta mixture and 1/2 cup of tomato sauce. Next add a layer of zucchini. Top with ricotta and 1/2 cup of tomato sauce. Continue until all vegetables are layered.
5. Top with shredded mozzarella and bake for 30 minutes or until cheese is browned and bubbling.

Color Me {Eggplant}

So far, I am absolutely loving all of this beautiful weather. The temperatures have been amazing and the rain has been kept at bay. But, what I'm loving even more about this season than the weather is all the amazing rich colors. From burgundy to gold to orange, I'm incorporating them into everyday life in any way possible. My newest fall color obsession, however, is eggplant. This deep rich shade of purple is just what I needed. It's a breath of fresh air from all the traditional fall hues and I can't help but want to place it everywhere. Paired with cream and a soft green, it's light, modern, and wonderful for fall!

Have a great Monday!

Delightful Dining {Grilled Veggie Sandwich}

A couple of weeks ago on my little venture to the farmer's market, I picked up an eggplant. Never having cooked an eggplant before, I left a little lost as to what to do with it, and confused as to why I even purchased it in the first place. So, I did what I do with anything I don't know what to do with. Grilled it. Since clearly I can't eat just eggplant for dinner, I got a little hearty and made a sandwich with some squash I also had from the farmer's market, onions and chicken. And let me tell you, for being thrown together on the fly, this was a damn good sandwich. And super filling! Here's what you'll need...

Ingredients
{1} An eggplant sliced
{2} 3 squash sliced length wise
{3} An onion sliced
{4} Chicken breast
{5} Hoagie rolls
{6} Olive oil, butter, teriyaki, salt and pepper

{Step 1} Marinate your chicken in teriyaki sauce. (This is my personal favorite, but I don't think it really matters.)
{Step 2} Slice your eggplant and squash, drizzle with olive oil and sprinkle with salt and pepper
{Step 3} Slice your onion and saute until translucent
{Step 4} Grill your chicken, eggplant and squash until done
{Step 5} Slice and butter your bread. Grill butter side down to heat (about 1 minute)
{Step 6} Assemble sandwich with veggies, sliced chicken, and onions.
{Step 7} Enjoy!