Summer Squash Napoleon and Beet Vegetable Soup
For dinner tonight, I decided to make something light and healthy. I sliced some summer squash and marinated it for about two hours in extra virgin olive oil, sea salt and 12 year balsamic vinegar. Then I grilled the slices on the grill. Once removed from the grill, I made them into a napoleon with herbed goat cheese.
I also made a beet-vegetable soup with zucchini, beets, onions, celery, carrots, fresh cranberry beans, cherry tomatoes, and barley.
I also made a beet-vegetable soup with zucchini, beets, onions, celery, carrots, fresh cranberry beans, cherry tomatoes, and barley.
The soup idea is inspiring.. Beets are good, but they are, well, just beets. I never know what to do with them except cook them alone. Next time I find some good beets, I will try this.
Thanks Nancy -- let me know how it works out.
Summer Squash Napoleon and Beet Vegetable Soup both look awesome. I have try to duplicate those sometime this week.
How can something so healthy look so good?
Thanks Bob! Let me know how it works out