By Andrea Grom
Summer fruits and vegetables are quick and easy to prepare and so very flavorful. This fits the bill for long, hot days and hungry bellies!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
*Ingredients available at the Saratoga Farmers’ Market
- 4 ears of sweet corn*, shucked
- 1 cucumber*, sliced
- 1 ripe tomato*, sliced and/or a handful of cherry tomatoes
- 1 sweet red pepper*, sliced
- 1 head of lettuce*, cut or torn into pieces or a bag of salad mix
- 3 eggplants (long Asian or bells)*, sliced crosswise ¼” thick
- 4 Tablespoons canola or safflower oil
- Little Somethin’ Somethin’ seasoning* from Muddy Trails Jerky Co. to taste
- Your favorite grilled meat* (optional–lamb, pork, chicken, beef, or fresh fish)
- 1 watermelon* or cantaloupe*, seeded and sliced
Instructions
- If you have a grill, preheat on a medium flame, or preheat your oven to 500 F on broil and place the oven rack on the second level from the top. Line a couple of sheet pans with parchment paper if using your broiler.
- Brush slice eggplant with oil and season each side with the Little Somethin’ Somethin’ seasoning or salt and pepper. Grill or broil for 7-10 minutes per side until lightly browned and tender. Grill your favorite meat if desired.
- While the eggplant is cooking, slice your salad veggies and arrange on a plate.
- Boil water in a large stock pot, add corn and boil for a max of 3 minutes.
- Serve everything all at once and enjoy a few slices of melon for dessert.
