this is vegetarian chili that i made and then topped with avocado, green onions, extra sharp cheddar and of course - hot sauce. it may seem wierd in the summer to have chili but this was perfect with the cool, creamy avocado on top.
grilled eggplant, portabello mushrooms, summer squash, zucchini, and purple onion - with goat cheese in between the layers and served on a bed of sauteed spinach with shallots and lots of fresh garlic. garnished with fresh basil from my garden and an 18 year aged balsamic with a sprinkling of course sea salt.
i have been cooking up a storm. i can't pass up these fresh summer veggies and i want to eat as much as i can before it's fall and time for pumpkin and winter squash.
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