Happy Monday friends!
How was your weekend? I feel like we’ve just been in go mode for the last few weeks. We’ve been working on last minute moving things, repacking, and somehow, still managing to spend time with our friends and family. I am starting to get pretty excited about the move–only a week and a half left!
Jeff and I had originally planned to take a u-haul truck and tow our car, but as the date approached, that idea just wasn’t looking too appealing anymore, so we started to look at other options. Luckily for us, we found a pod-knock-off company that would ship our things for almost the same price. The space is a bit smaller, though, so we’re going to have to re-prioritize our possessions–not something I’m looking forward too!
So, now at least we went from U-haul truck + trailer + car + cat to car + cat. Jeff’s pretty adamant about wanting to camp along the way, but I’m still not quite envisioning how that would work with the kitty. Do bears like cats? Or more importantly, could I possibly sleep with a cat in a tent? I think I need to do some googling before I make this decision!
It seems I’ve been spending most of the moments I haven’t been packing or working on our trip cooking or eating. My mom is a local school principal and has July off, so from breakfast to lunch to dinner, we’ve been making some pretty elaborate, mostly healthy meals.
This grilled eggplant salad was one of our lunch creations from last week. It takes a bit longer to prepare than a simple meat and cheese sandwich, but was totally worth the effort if you can spare an extra 15 minutes or so at lunch time. Plus, we had 100+ degree heat last week, so salads were definitely in order for almost every meal.
The eggplant and squash are simply grilled with a bit of olive oil, vinegar, and a hint of thyme to enhance the natural flavors without altering them too much. Next, we combined the squash with some fresh garden tomatoes, goat cheese, and few toasted almonds to complete the eat-in lunch!
Grilled Eggplant Salad
4 cups mixed greens
1 medium eggplant, sliced
1 medium yellow squash, sliced
1 medium tomato, cut into wedges
1/4 cup goat cheese
1/4 cup toasted almonds
6 sprigs thyme
2 tablespoons olive oil + a little more for salad
Heat grill or grill pan over medium heat.
Coat squash and eggplant with olive oil and set on grill. Brush a thin layer of balsamic vinegar on the top side of each slice and add sprigs of thyme.
Continue to grill until eggplant and squash becomes soft, about 3-5 minutes per side.
While the eggplant and squash cook, divide lettuce, almonds, tomato wedges, and goat cheese into two bowls.
Add eggplant and squash to the salad and drizzle with a touch more oil and vinegar (the grilled veggies will also add dressing, so use conservatively at first).
Serve immediately, and enjoy!
Time: 20 minutes