I’ve been COOKING lately!!! The next few blog posts will document the “masterpieces”… but for now, we had a small vegetarian cook-out yesterday that my mom would be proud of:

We started with the traditional Romanian eggplant salad – it’s the Romanian version of baba ganouj: roasted, mashed eggplants flavored with salt, lemon, minced onion, and olive oil (we sometimes add a bit of mayo for smoothness).

Eggplant salad and roasted red peppers (marinated in a balsamic vinaigrette) go together like… peanut butter and jelly.

We roasted sweet potato wedges, and I made a lime-cilantro yoghurt/mayo dressing to with them.

We had a nice and light pasta salad with cherry tomatoes, fresh red bell peppers, kalamata olives, and feta cheese.

It all went perfectly with a light pinot grigio.

A perfect evening meal for a perfect September day.

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