My submission for GrateFULL!

This is one of the recipes I love the most! To me, aubergines, tomato sauce and mozzarella are the best match! Simple, tasty, juicy and full of italian culinary tradition!

1 celery+1 radish+1 aubergine+1 carrot

This is a very uncomplicated and delicious recipe for a quiche. I cheat a little bit and use ready-made puff pastry instead of doing the dough by myself. You can use any kind of vegetables and also any kind of cheese. I like my quiche with feta cheese and gouda.

Flat bread can be filled with all kinds of ingredients. From hummus, feta to the dishes of the day before. And it always tastes great!

Well. I’ve been told that I should steer clear of these delicious veg from the Solanaceae famjam. I guess these beloveds have in fact been betraying my bod while enticing my palate as they can trigger inflammation in people prone to it. Ugh. Here’s an homage to these mysterious veggies who have had my heart for a great many years. I’m sure I’ll still enjoy them from time to time, but like anything, moderation needs to be top of mind. Goodnight, my sweet night garden. Goodnight 🌙 💫

A tian is a type of french baking dish and is also the name for a vegetable casserole baked in that style of clay container. This is a recipe that my family has been enjoying for years! It's a fabulous protein-rich vegetarian dish with the addition of beans, cheese and eggs. I like to eat mine with a sprinkle of red peppers and lemon juice. Makes excellent leftovers too!

If you can resist not to eat it all; the next day this ratatouille tastes even better!

A simple Moroccan vegetable tagine

Miso-glazed dishes are called Dengaku in Japanese. This classic Japanese side dish, Nasu(eggplant) Dengaku is very popular especially this time of year since eggplant is seen as a tasty autumn delicacy in Japan. The juicy eggplant and rich miso flavor really go well with each other!

A yummy Mediterranean toast with grilled aubergine and cherry tomatoes, topped with Bufala mozzarella and a spinach-garlic pesto!

This version of No-Fry Eggplant is light and delicious. Unlike Eggplant Parmesan, it requires no breading, eggs or frying! It’s best to cook the eggplant as soon as you buy it. This dish can be made a day ahead, and reheated the next day. Serve with broiled Brussels sprouts and pasta, or Koos Koos.

A Fruits and Veg-eometry repeat pattern

When I look at my sister's garden - a true work of natural beauty and art - I see how the shapes and arrangement of each vegetable and fruit come together to form it's own version of food geometry!

Watercolor inspired in Superfoods