Place the hulled and sliced strawberries in a bowl and add the sugar.
Mix until combined and let the strawberries sit at room temperature for 30 minutes.
MARINATED TOMATOES
Combine the cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and minced garlic in a bowl and season to taste with salt and pepper.
Mix until combined and let the tomatoes sit at room temperature for 10-15 minutes.
WHIPPED RICOTTA
Add the ricotta, olive oil, honey, and salt to a food processor.
Blend until completely smooth and creamy, 1 to 2 minutes.
Spread or pipe the ricotta on a piece of toasted sourdough bread and add your toppings.
In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
Cook stirring occasionally until all vegetables are tender, about 10-15 minutes
Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
Preheat grill to high. If using a grill pan, place it over high heat on the stove.
Dry the eggplant by patting with a paper towel.
Drizzle with 1 teaspoon of olive oil and place on the grill.
Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside.
While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl.
Construct the salad by stacking or layering components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant.
Spoon vinaigrette over and around the salad and garnish with basil.
Serve with crusty bread and enjoy!
Recipe Notes
How To Disgorge An Eggplant:
Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secrete water while absorbing the salt, known as disgorging. Since there is less moisture in a disgorged eggplant, it won’t end up soggy on the grill! Be sure to implement this neat trick about one hour prior to using the eggplant.
Place all of the vegetables in a large mixing bowl. Season with garlic, salt, black pepper, allspice, and chili flakes. Drizzle with olive oil. Toss the mixture thoroughly to combine.
Line a sheet pan with foil.
Turn seasoned vegetable mixture on to sheet pan. Spread the vegetables out on the pan.
Place pan in oven. Roast for 7 minutes. Remove from oven.
Roast Fish
Cut fish fillets into 2 inch pieces.
Season fish pieces with salt and black pepper.
Place the fish pieces on top of the vegetables.
Return fish and vegetables to the oven. Roast for 8 minutes.
