What a whirlwind of a week. I haven’t had much time on here and with my last post well over a week ago, I have some serious catching up to do.
I haven’t had extra time to make the finer things, like planned desserts, but this grilled ratatouille was superb with grilled steak.
Fennel,zucchini,red and yellow peppers,and eggplant make up this delicious combination. Cut vegetables into large pieces and place on grill.
Arrange in orderly fashion, first the fennel then zucchini and eggplant and finally the colourful red and yellow peppers.
2 tablespoons balsamic vinegar
3 tablespoons olive oil
zest and juice of 1 lemon
freshly ground pepper
sliced black olives
sprinkle of pine nuts
Finely chop the anchovies and capers and place in mixing jar. Add balsamic vinegar,olive oil, zest and lemon juice,black pepper and mix well.Pour over grilled vegetables with a sprinkling of black olives and pine nuts.
Serve warm of cold as you like.
Nice and easy entertaining, great to the eye and the taste buds. Try it for your next warm Summer evening grill.
Tuesdays are fun sharing with other talented bloggers, blog hop around with host Alicia at A Beautiful Mess and Jen at
Whatcha Makin’ Wednesdays at Scrapaddict4sure.
Have a great week everyone!