This Pot-Roasted Eggplant with Tomatoes and Cumin recipe contains extra-virgin olive oil, eggplant, diced tomatoes, cloves garlic, cayenne pepper and more.
Oregano and thyme-seasoned tomatoes form the base of this dish swimming with a sea of succulent shrimp and briny hunks of feta cheese. The trio is a glorious
A delicious salad fancy enough to entertain with and easy enough to make for yourself for lunch. Try adding grilled chicken strips to make a meal out of it! Serve with balsamic vinaigrette.
The most time-consuming step in this dish is broiling the tomatoes to reduce their liquid and intensify their flavor. Since the 20 minutes they need in the oven is hands-off, however, you can easily get the rest of the ingredients ready to go so that the entire dish clocks in at just about 25 minutes.
Next time you have the grill warmed up, throw on some extra corn on the cob to make this easy summer side dish. It's a great complement to any outdoor party.
