Friday, September 4, 2009

Bow ties with broiled summer vegetables and taratour sauce


Like all the northern hemisphere, we're steeped in summer vegetables here, and this dish uses many of them.

It's sliced Chinese eggplant, zucchini, and sweet red peppers brushed with olive oil, sprinkled with lemon pepper, and broiled until brown, then thinly sliced, served with whole wheat bow tie pasta mixed with semi-dried garden tomatoes and taratour sauce, and topped with Bryanna's breast of tofu "chicken" fried in seasoned flour, chopped avocado, cucumber, and sprinkled with sesame seeds.

Simple, but so good!

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