Oh hello! Remember me? Sorry for my long absence lately, I guess I’ve been a little busy, working and playing and eating all summer long. Can you believe its september already? I can’t, but I guess we all say that every summer don’t we? It always goes by so fast – which can only mean one thing, that we’ve been busy doing the things we love. So here’s to making the most of the summer!
I originally had this post titled as ‘Roasted Ratatouile,’ since I always make it by roasting the veg in the oven (this one is on regular rotation around here), but the sun is still warm and the breeze is nice and I didn’t think anyone was ready to put away that bbq just yet. So the ratatouille got sauced and skewered and put on the grill – title shmitle. Either way, its the perfect combo of warm and fresh, and nothing taste more like september to me than a little edge of charred red pepper fresh of the grill. Juicy little tomatoes, grilled veg, hearty spelt, a little citrus and all the herbs – celebrating summer’s beautiful bounty.
While I’ve been off and away – I’ve been keeping myself busy with a few of my favorite things. Things that get me excited for the new seasons, things that help me re-set my goals, and I few other things just to make me laugh or dance or cry. I thought I’d share them with you to go along with one of my favorite salads. Happy September, guys!
This salad is september at its best, making the most of the eggplants and zucchini and the last of those beautiful tomatoes. Using up all the herbs and citrus. Warm and fresh and hearty, does the body good. Serves 4-6.
- 1 cup spelt grains
- 2 small zuchinni
- 2 small eggplants
- 1 red bell pepper
- 1 red onion
- 3 cloves garlic
- 1 + 1/2 cup cherry tomatoes
- 1 tablespoon balsamic
- 3 tablespoons olive oil
- Juice and zest of half a lemon
- Large handful both fresh basil and parsley
- Salt & Pepper to taste
- Give the spelt grains a good rinse and place in a pot with 2 cups of water. Bring to boil and then cover and let simmer until tender (about 40 minutes). Drain any leftover water and let cool.
- Meanwhile, dice the eggplants, zucchini and pepper into bite size pieces – yet larger enough to hold on your skewers. In a bowl, toss the cut veggies with the balsamic vinegar and half the olive oil. Grate over the 3 garlic gloves, season with salt and pepper and mix everything together
- Skewer the veggies, leaving a bit of space between each one and place on the preheated grill (medium/high heat)
- Dice the red onion and half the cherry tomatoes and place in a large bowl
- Once the skewers are done (the vegetables are cooked and a bit charred on the ends), mix the cooked spelt, grilled vegetables, leftover olive oil and lemon in the bowl with the tomatoes and onion. Give everything a good toss and season to taste with salt and pepper if needed. Top with a ton of fresh chopped basil and parsley.
- Serve immediately or refrigerate in a covered container. The salad will keep for a day or two in the fridge.