was what was for dinner tonight! I adapted it from a Rachael Ray recipe (she made it on her show the other day).
Basically I took some eggplant (2 small ones), zucchini (2 small ones), and a red onion and grilled it all up. (I used my grill pan because we didn’t have any charcoal for the outside grill)
Then when that was done, I whirred it all together in the food processor (in three batches- too much for one batch, it would have overflowed) with 2 small cans of fire roasted tomatoes, 2 cups of chicken broth, a head of roasted garlic (which I made ahead of time), and some roasted red peppers.
Look at this roasted garlic- so good! (and so easy to make…cut off one end of a head of garlic, drizzle with EVOO, wrap in foil, bake at 425 for 45 mins)
Put it all in a pot and heat it through.
SO GOOD!! The recipe says it serves 4, but we’ll get about 6 or 7 servings out of the batch. I can’t imagine how big the serving would be if we just got 4 servings out of the batch!
Look at this!
It needed a little salt, but perfect otherwise! Served with a grilled cheese. Made on the grill pan as well because I didn’t want to get another pan dirty.
Back to studying! Night!
