Roasted Eggplant with Garden Vegetables

I have a lot of tiny eggplants in my garden, that don't seem like they want to grow any bigger. So I went searching for a recipe.

I found the basis for this online - simply stuff baby eggplant with garlic, drizzle with olive oil, and roast. I had some other fresh garden vegetables and of course need to tweak everything anyway. This is the result!

* 6 baby or small eggplants
* 1 lemon, sliced thin
* 3 cloves garlic, sliced thin
* 2 tomatoes, large dice *or* 20 cherry tomatoes, halved
* 1 large or 2 small bell peppers. large dice
* 6 basil leaves, cut in half
* 2 tsp. capers
* 1/4 cup kalamata olives, pitted and halved
* 1 tsp. sea salt
* 1/2 tsp freshly ground black pepper
* 1/4 cup olive oil
* juice of 1 lemon
* 1/3 cup feta cheese

Lightly grease a 9x13 baking pan. Preheat oven to 400 degrees.

Slice each eggplant in half lengthwise, not cutting all the way through. Stuff the garlic, basil and sliced lemon into the slits. Arrange in pan. Arrange remaining vegetables evenly around the eggplants. Sprinkle with capers. Drizzle the olive oil and lemon over all, then season with salt and pepper.

Cover pan with foil and roast, basting frequently with pan juices, for about 40 minutes. Remove the foil for the last 10 minutes.

Serve with pan juices, topped with feta cheese.

** Using different colors of tomatoes and peppers looks beautiful!

Lemonade

The ultimate summer drink, Lemonade is popular year 'round with my crew. We have a Meyer lemon tree. When it produces, it produces a LOT. The kids are in heaven when that happens - they get to make fresh lemonade every day!

The rest of the year they make it with fresh lemons if they can get them, but usually that is too expensive. Second best is bottled lemon juice.

They've been making it all by themselves since they were six years old. I even bought an electric citrus juicer just for them! The recipe is time-tested and in our opinion, perfect in every way. I hope you enjoy!

FRESH LEMONADE

1 cup sugar
4 cups water

Mix into a sugar syrup. I never boil the water - just stir well and let it sit for awhile, stir again and go do something else, then stir again. It should be completely dissolved!

1 cup lemon juice

Mix into the syrup. Chill (if you are really patient. We never are), pour over ice and enjoy!

This also makes fabulous freezies, whether in a popsicle mold or just any old plastic cup. Happy summer!!

Corn Salad

A delicious, refreshing summer salad. Kick it up a notch by adding some fresh chopped jalapeno!

CORN SALAD

3 cups fresh corn kernels (roughly 6 ears) OR 16 oz frozen corn, slightly cooked
1 tomato, seeded and diced
1 avocado, diced
2 scallions, thinly sliced OR 2 tablespoons finely chopped red onion
1/4 cup chopped fresh cilantro

LIME DRESSING
2 tablespoons fresh lime juice
1/2 teaspoon finely minced garlic
3 tablespoons olive oil
salt
pepper

In a large serving bowl, combine corn kernels, tomato, avocado, scallions/onion, and cilantro. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Combine the dressing with the salad and gently mix. 6 servings.