One pattern you might notice on this blog is that I use a lot of the same ingredients, but do different things with them. Yes, I’m cheap. I make ingredients last as long as they possibly can, so I apologize for the repetition but also I think it’s good to find new ways of mixing together similar foods! Like having tomatoes in 3 different posts so far…
This past weekend I went to the Oberlin Farmer’s Market and got some yummy fresh veggies. Here’s what I bought:
Now to be honest, I don’t really know what to do with an eggplant- I’ve never cooked with one before, but I thought I might as well try! Any suggestions?
I did, however, know what to do with tomato and basil. My favorite food, before I went vegan was a Caprese salad: tomato, basil and mozzarella. Now that I’m vegan I decided to put a new spin on this basic idea. Remember that fresh peach I had a picture of a little while ago? Yep, that’s what I added. You may be thinking, “tomatoes and peaches? what kind of a combination is that?” Well, let me tell you, it was amazing. This salad is so easy to put together and could be served as a side dish or a light lunch (or lunch and dinner, like I did).
Warm Tomato and Peach Salad
2 large tomatoes, sliced
2 large peaches, peeled and sliced
1 tbsp olive oil, plus a little extra
1/3 cup packed, chopped fresh basil
salt and pepper to taste
1. Place the peach and tomato slices on a tray and drizzle with the extra olive oil. Broil them in a toaster oven (or real oven) for about 20 minutes.
2. Take them out of the oven, and then mix them in a medium bowl with the 1 tbsp of olive oil and basil. Season it to taste and eat!
Super easy, super delicious.
Check out my super awesome wolf-eye knife.
I suppose you could make this salad cold too, but it was really good warm. Especially on rainy cold days.