With only a few days left in France, we’re using up all the leftovers and bits and peices. Today we had pan fried polenta with summer vegetable stew and half of a grapefruit for breakfast – Yum!
Now that we have a vegan on board, it’s been a fun challenge to come up with delicious, vegan food. Dinner tonight was a great success! Yum! I made country ratatouille with oven roasted tomatoes, red bell peppers, zucchini, onion, garlic, and eggplant served over olive oil and bay polenta and garnished with basil . It was absolutely delicious! Another easy, healthy recipe to add to the weeknight regime. Adam didn’t think there was enough protein, so I baked a couple eggs in the ratatouille for him… that was tasty, too!