Years ago, during a cooking class in Tuscany, we made the simplest and most delicious eggplant parmigiana I've ever had. Grilling the eggplant adds extra flavor that is highlighted rather than drowned out by fresh tomato sauce, mozz, and a bit of basil.
Simple but stunning: roasted zucchini slices wrapped around herbed ricotta and served on a pool of warm tomato sauce.
Don't let this Turkish stuffed eggplant's prep time scare you - less than 20 minutes is hands on, and since it tastes best at room temperature, you can make it a day in advance. This recipe uses quite a bit less oil than traditional imam bayildi, but it's just as delicious.
A rich, garlic-heavy sauce that goes especially well with pasta, eggplant, and strong cheese.
These stuffed tomatoes from southern France are delicious served with soup, pasta, or rice dishes.
This summery sauce is delicious with pasta or anything else that needs a bit of fresh tomato flavor.
The perfect recipe to enjoy fresh summer vegetables and herbs; it can be served half a dozen different ways.
One of the most delicious ways to use zucchini that I've ever found, and it's quick and easy too! This dish is perfect for parties and pot lucks, because you can make it the day before and it tastes great whether hot or at room temperature.
A simple, quick, and colorful dish made with tofu, pesto, and tomatoes.
This white bean and tomato soup flavored with sage and thyme is an elegant alternative to minestrone.