Wish it! Dream it! Do it!

Love this Life…

Is about celebrating the moment

and that we’re not guarenteed

or owed another day

and how cool it is that what we hide

can actually be the fuel towards our glory

and that it’s not so bad being proven wrong

Love this Life…

is about welcoming the blind turn

and the possibility that

there’s no such thing as coincidence

and that empathy is incredibly sexy

and that it’s never too late

to pick up a guitar or a paintbrush

or to make an amend or to make a new friend

Love this Life…

Could be about rekindling a past flame

or igniting a new one

or shapeshifting from a dreamer into a doer

or savouring the caress of a love long gone

Love this Life…

Means whatever it is you want it to mean

Because

Love this Life…

is a celebration of you and your path

Love this Life…

cuz it could go at any second

you rock.

~David Culiner

This is what it reads on the back of a T I just bought from Hot Mama.  Love it!

With summer right around the corner, I wanted to share with you one of my FAVORITE dishes!  Ratatouille from the Grill.  Darren and I probably make this once a week, it’s so good!  You can change up the vegetables too.  We’ve added asparagus to it and it’s so Delicious!! This dish is also perfect if you have company coming over because it’s served at room temperature, so you can get all the grilling done ahead of time!  This recipe is from William Sonoma, Complete grilling book. 

Ratatouille from the Grill

1 large eggplant

Salt for sprinkling, plus 1 tsp. salt

1 large yellow onion

2 zucchini or yellow crookneck squashes

2 red or green bell peppers

8-10 large fresh mushrooms

¾ extra virgin olive oil

1 large tomato, peeled, seeded, and chopped

3 tablespoons whit wine vinegar

2 cloves garlic minced

½ tsp freshly ground pepper

½ cup chopped frosh basil

Prepare Grill

~Trim the eggplant & then cut crosswise into slices about ½ inch thick.  Place in a colander & salt liberally to draw out the moisture.  Let stand for 30 minutes.

~Rinse the eggplant slices and pat them dry with paper towels.  Set aside.

~Prepare the remaining vegetables as follows:  Cut the onion into slices ½ inch thick.  Half the squashes lengthwise.  Cut the bell peppers into rings 1 inch thick, removing the seeds and ribs.  Trim the stem ends of the mushrooms.

~Arrange the vegetable on the grill, turning two or three times and brushing them with ½ cup od the olive oil, until tender crisp when pierced, 10 to 12 minutes.  Remove from the grill and let cool.  Cut into bite size pieces.

~Meanwhile, in a large serving bowl, stir or whisk together the remaining ¼ cup olive oil, the tomato, vinegar, garlic, the 1 teaspoon salt, the pepper, and the basil.  Add the vegetables to the tomato mixture and toss gently to combine.  Serve at room temperature.

SERVES 6

I serve this along with brown rice.  It is the perfect summer dish, so light and healthy!

Enjoy!!!