Vegetables are so diversified that they can be combined and matched or paired up in many combinations. When I feast my eyes on a bushel of eggplants, my head spins thinking of the many ways of how I want to prepare them.  You must eliminate all fears and allow improvisation to take over the imagination.  For instance, when a recipe calls for string beans, you can certainly use zucchini, fava beans, eggplant or peas.  Vegetables are so versatile that they compliment each other without disturbing the other flavors.

The type of oil you use plays an important part in your recipe especially when we are using basic vegetables. Flavor is what we are striving for as well as good quality.  Look for an olive oil that is pure virgin with no impurities and is non-filtered.  This will tell you that the olive oil is 100% pure and all the natural antioxidants have been reserved in the oil.  My preference is the Bariani brand for purity and quality. 

Summer light fare can be very tempting and appetizing and extremely healthy for you too.  Grilling a variety of your favorite meats with fresh roasted peppers, or zucchini vinaigrette can make your mouth water.  Salads can be endless with almost anything you choose from the garden or the market. 

What comes to mind when the markets are overflowing with so many fresh vegetables?

For me, its “Canning” and “Preserving” all that I love for the year ahead.   I take advantage of the abundance by preserving or canning so I can have these fruits readily available even in the dead of winter. When there are two sunny dry days ahead I automatically begin to sun dry my zucchini or roast red bell peppers.  Canning tomatoes, eggplant, artichokes and more are a must for me.  End of summer, it’s my traditional finale to fry up fresh zucchini flowers.  Ahhh, what a delight to enjoy all of nature’s goodness right to your table.  Take advantage of the plentiful fruits and offerings of Summer’s best.