Good Dinner Mrs. Mellen

 Summer vegetable are so plentiful and beautifully fresh, just right for a vegetable casserole that can be served as a side dish or a light main meal with salad and fresh bread. I love going to our town's farmers market gathering fresh picked veggies to combine for a delicious casserole. I usually choice three different vegetables to combine for an interesting casserole layer with a cheese and fresh herb mixture. You can change it up all the time with different veggies! Ingredients     1 1/2 cups grated Cheddar cheese     1/3 cup grated Parmesan cheese     2 tablespoon fresh basil, chopped     1 tablespoon fresh thyme, chopped     2 cloves garlic, minced     salt and pepper to taste     1 eggplant, pealed, thinly sliced     2 medium zucchinis, thinly sliced     1 cup cherry tomatoes, chopped     1/4 cup butter, melte...

My town like many towns has a wonderful weekly farmer's market each week where local farms sell fresh produce. Beautiful ripe heirloom tomatoes glistening with morning dew, the deepest aubergine eggplant, plump zucchini along with a red, orange and yellow peppers just beckoning to be grilled. 3 red peppers 3 orange peppers 3 yellow peppers 2 large eggplants 2 large zucchinis 1/2 teaspoon sea salt 1/4 teaspoon fresh pepper 1/2 cup olive oil 1/4 cup fresh lemon juice 1/4 cup fresh basil, finely chopped 1 tablespoon fresh french thyme, finely chopped Remove stems and seeds from peppers then slice in quarters. Slice eggplant and zucchini horizontally. Place vegetables in large bowl. Sprinkle with salt and pepper. Combine olive oil, lemon juice, basil and thyme. Pour over vegetables then toss. Let sit for 30 minutes to marinate flavors. Preheat grill. Grill vegetables turning ever five minutes until tender. Arrange on platter. Serve at room temperature. You can grill a...

Eggplant is a delicious versatile veggie that can be cooked so many different ways. I like to do a simple healthy baked eggplant that is tasty and filling. And this dish looks so elegant that it's can be served not only for a week night dinner but as an side dish for company. Baked Stuffed Eggplant 2 small eggplants 1/4 cup olive oil 2 cloves garlic, minced 1 shallot, chopped 6 ounces baby bella mushrooms  1/2 cup cherry tomatoes, chopped 2 tablespoon fresh grated Parmesan cheese Pre heat oven

We New Englanders live for the summer months when all the area CSAs and farm markets products are local, fresh and available. Perfect for a vegetable lover and cook. Here is my problem, I get carried away by the bountiful beauty at my local Farmer's Market going overboard with my purchases. I just can't help myself, I'm like a kid in a candy shop! What to do when I return home with my bags bursting with all kinds of produce; Cook up all the veggie casseroles that just pop up in my brain. This week I was loving the large local tomatoes along with the deep purple eggplant. I picked up locally grown onions and fresh local mozzarella to finish creating my Tomato Eggplant Bake with Mozzarella. I just added olive oil with my home grown herbs for a flavor bursting veggie dish, quick, easy and delicious. Farm Fresh Tomato Eggplant Bake with Mozzarella 1/2 cup olive oil 1/2 cup fresh basil, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large eggplant, pee...