Thursday, June 28, 2012

Mediterranean Dinner

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It's officially summer. It's hot outside and cooking feels like such a chore. This is the time of year when I prefer no-fuss cooking that showcases the freshest summer produce available. So here, we have some simply roasted eggplants and golden zucchini with some diced ripe tomatoes, toasted pine nuts, green olives and tangy feta cheese on a basil mint lemon sauce. It's so simple but stunningly fresh and bright -- just the perfect summer meal. I served it with some homemade hummus, toasted pita, dolmades and roasted beets.

For the basil mint sauce, you will need:
  • 2 cups packed basil
  • 10-12 mint leaves
  • small handful Italian parsley (about 1/2 cup packed)
  • juice from 1 lemon
  • 3 tablespoons extra virgin olive oil
  • salt to taste
Blend all ingredients together into smooth sauce. That's it! You can also serve this sauce with some roasted artichokes and beets.

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