Making it up as I go along….

Had a bunch of vegetables hanging out and getting too soft, so I had to take decisive action…

First, the zucchini!

  
There were two zucchini, so one I sliced on mandoline and tossed in sauté pan with the cherry tomatoes that were about to go around the bend. Added olive oil, natch, and garlic, basil, salt and pepper.

  
Then I cut the second zucchini down the middle, added a tablespoon of ricotta to each half then added the topping from the pan. I used the grill as an oven and popped the whole thing in there for about 20 minutes.

Then I had eggplants….getting dangerously soft….

  
Those too got sliced thin and put into the recently vacated sauté pan with olive oil and cooked till tender and caramelized, about 8 minutes. 

  
Once the slices cool, I tossed them with feta cheese, red onion, and banana peppers. I dressed the whole thing with olive oil, red wine vinegar, a squeeze of lemon, red pepper flakes and black pepper. This made a great side for some perfectly grilled loin lamb chops we had the other nite,

Then there the radishes….getting wrinkly sitting in cold water in the fridge..

Like 18th century aristocrats to the guillotine, these radishes lined up for the mandoline….

  
In a side bowl I mixed a tablespoon of mayo with a tablespoon of Greek non fat plain yogurt, salt, pepper and lemon juice. Crispy and crunchy side salad or mix with shredded iceberg or butter lettuce.


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