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Fresh from the garden, an abundance of zucchini, ripe tomatoes, and sweet basil and paired with 1 slice fried eggplant, sweet onions, crispy tofu, and 1 thin slice of vegan mozzarella.
The mix of hot and cold was perfect for these flavors. I love fresh ripe tomatoes and basil along crispy eggplant and zucchini. I topped off the dish with just the smallest drizzle of sweet blush vinaigrette.
I also made my 8 year old daughter a less sophisticated version in the form of a Neapolitan stack, or you could call it a zucchini sandwich!
Mya’s Version:
She ate a whole plate of these!
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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