My Dear Foodies,

This week I am sharing a recipe that is a great family and friend pleaser. Serve this dish with some good French baguette bread cut at a 45-degree angle (aka "bias" in culinary terms), toasted crisp, rubbed with garlic cloves and drizzled with EVO (extra virgin olive oil).

Place some good Parmesan in a separate platter next to this one and serve with a bold Chianti Classico or Barbera d'Asti.

Ingredients

• 2 medium globe eggplants cut in 1/4-in. rounds
• 4 large roma tomatoes cut in half length wise
• 2 medium zucchinis cut in 1/2 in. rounds
• 1/2 cup of olive oil 1/2 of pure and 1/2 of EVO
• Sea salt and fresh pepper to taste

Directions

• Brush the prepared vegetable with the pure olive oil. Season generously and set on a slow side of your grill or on the lowest rack of your oven (set oven to broil) and cook, turning regularly, until cooked all the way through.
• Once you remove from the grill, drizzle with EVO and set aside.
• Serve with fresh mozzarella roasted tomato coulis and fresh basil.

Fire roasted tomato coulis

• 4 oven roasted tomatoes or one 12 oz. can of organic fire roasted tomatoes
• 2 cloves of garlic
• 2 tablespoons of sherry vinegar
• 1 tablespoon of lemon juice
• 1 tablespoon of honey
• 6 tablespoons of EVO