Sometimes I get really overwhelmed by the amount of veggies I have in my fridge that I usually want to throw them into a stew pot and call it dinner. I forget that simple preparations like grilling can get the job done too. I had one japanese eggplant, a red and green pepper that was nearing it's due date. I cut them into slices, brushed them with olive oil and grilled them until they were soft with charred marks. Then I cut them into bite size pieces and tossed them with a simple dressing of olive oil, garlic, balsamic vinegar, lemon juice, salt and pepper. Was really easy and delicious!
Served with mashed potatoes and Heinz british baked beans.
For dessert we had root beer floats!
