Busy, busy, busy

Summer sure has been flying by and I have been enjoying it, which is why I haven't posted since the beginning of this month. Spending time with friends, family and taking a camera class has been consuming my time but I am happy that my time is spent with the people I love.

Tonight, I wanted to throw together a meal for my husband for when he got home from driving many hours. I made grilled eggplant and zucchini over couscous and marinara sauce. On the side were balsamic baked green beans.

Grilled Eggplant and Zucchini over Marinara Couscous

1 Eggplant

1 Medium Zucchini

Olive Oil

1/3 c Couscous (or 1 cup of whole wheat elbow noodles....Joe wasn't feelin' the couscous)

Button Mushrooms

Trader Joe's Tomato Basil Marinara

Meatless Meatballs

Oregano

Red Pepper Flakes

Garlic Powder

Slice zucchini at an angle into 1/2" slices. Slice eggplant also at an angle into 3/4" slices. Brush one side liberally with olive oil. Place olive oil sides on the grill (medium heat) and brush the other side liberally with oil. Zucchini should cook 3-4 minutes before turning; eggplant 5-7 minutes. I just look for dark grill lines and juices dripping.

All done!

For the couscous (sorry, I don't have a picture!) I cooked according to the package. Instead of water, butter and salt, boil 1 c vegetable broth in a small saucepan. Remove the pan from the heat and add 1 c couscous. Stir evenly, cover and let sit for 5 minutes.

While the couscous was cooking, I made Balsamic Baked Green Beans. Delicious flavor and a great way to get the greens in! I would attempt this on the grill in tin foil next time around.

Balsamic Baked Green Beans

Modified from Ohsheglows.com

2-3 c Fresh Green Beans, ends removed

2 tsp Olive Oil

1 T Apple Cider Vinegar

1 T Balsamic Vinegar

1/4 t Salt

Pinch of Ground Black Pepper

Preheat oven to 400 degrees. Combine all ingredients (except beans) in small bowl; whisk together. Put green beans onto baking sheet. Apply oil mixture and massage into green beans with your hands. Bake for 23-25 minutes, or until starting to brown.

Sorry about the awkward angle....still learning how to use the camera =). These are the green beans when finished!! Yum Yum!

Next, I added Meatless Meatballs to a frying pan with sliced mushrooms and one clove of garlic. Add garlic towards end, about 5 minutes, to enhance flavor.

When the meatballs are thoroughly heated, I added the eggplant and zucchini, couscous (or elbow macaroni), about 1 tsp of oregano, 1/2 tsp of red pepper flakes, 1/2 tsp garlic powder and a pinch of salt. These are estimates...I don't measure these ingredients because I love strong flavor!

Again, learning how to use the camera. The top is the couscous and the bottom is the elbow macaroni. Joe gobbled this meal up! I didn't hear him when I was in the other room.....concerned he didn't like it. He loved it! And so did I! Definitely a meal that will be made again.

It is that time.....time to get ready for another work day. Hopefully I will be posting sooner than later.