1 eggplant & 3 zucchini

Cooking for yourself can be hard.  For some reason, recipes out there are for 4 people but I would be willing to bet the majority of people aren't cooking for that many.  I've learned how to stretch my fresh fruits and veggies without getting sick of them during the course of the week.  This week's veggies include 1 large eggplant and 3 large zucchini. 

The menu:

Dish #1- Grilled eggplant parmiggiano

Dish #2- Mixed grilled veggie panini

Dish #3- Mixed grilled veggie orzo

Dish #4- Grilled eggplant salad with feta and mint

Dish #5- Grilled zucchini in a panzanella salad

Yes, everything is grilled but at least this way, I can cook all the veggies at once (except for Dish #1 as that was in thick slices and breaded first). 

The Marinade:

All veggie dishes (except Dish #4) included this marinade.  Veggies were sliced the same size (1/2 inch thick) and drizzed with olive oil, balsamic vinegar, salt, pepper & herbes de provence.  Marinade for 20 minutes or overnight.  Grill until dark grill marks appear (about 3-5 minutes per side).  Return to marinade bowl to preserve for later use. 

Dish #2:  Mixed grilled veggie panini

-baguette

-goat cheese

-prosciutto

-pesto

-grilled zucchini and eggplant

Grill the bread along with the veggies.  Spread pesto on one side, goat cheese on the other.  Layer grilled veggies and prosciutto.  Not a bad Sunday lunch with iced tea and a bowl of fruit!