Figure Friendly Caprese Veggie Stack

I’ve been so busy lately I can’t even begin to explain. I’m so sorry that it’s been a couple of weeks since my last post; but if I’m being totally honest I haven’t had the time to blog or maybe I have just chosen to have a glass of wine after work vs. getting on the computer (shame on me, I know)!

With all that being said it’s also officially summer and man is it hot. So much so that I haven’t really felt like turning on the burners in the kitchen. So, it’s been raw foods or grill. Let me explain why….we do not have AC in the house. Here in Italy it’s not all that common and generally if you want it you get it installed yourself but the house we got doesn’t have one; which of course is something my husband will bring up every summer. I just think that fans are working pretty nicely and seriously AC monthly expenses are just a tad too expensive here in Italy and I much rather spend that money on vacations around Europe, fashion or the amazing food and wine. Seriously it’s a no brainer, I grew up here and I am used to it. When I moved to the States that was one of the things I hated most about it, I had to walk around during the summer season with a light jacket on tow for every time I stepped foot inside any store, restaurant, mall, shop, office or anything that wasn’t outside. I was cold all the time.

Besides being too hot to cook with the stove top, I also have been busy like I previously mentioned getting home at about 8:30 – 9:00 every night so it’s been eat healthy but fast; trying to still be creative. So, this is how this dish came about. It’s really simple, healthy and yes, you can put any veggies or cheese that you prefer. It’s all delicious. Enjoy!

Ingredients:

2 Big Tomatoes

1 Med-Small Eggplant

1/2 lb. Asparagus

1/4 lb. Feta Cheese

Few Basil Leaves

Extra Virgin Olive Oil

Salt and Pepper to taste

Put your asparagus in foil wrap and put on the grill allowing to steam for about 15 minutes.
Cut your eggplant into 1 inch slices and grill until light grill marks on both sides about 5 minutes each side.

In the meantime slice you tomato a little thicker than an inch. Now slice your feta into thin slices. By now all your ingredients should be ready, so grab your plates and start the stack. Lay the tomato first, sprinkle some salt with a light drizzle of E.V.O.O. and a leaf of basil, place a slice of eggplant sprinkle a bit of salt and E.V.O.O. get a slice of feta and tomato, sprinkle salt and E.V.O.O. place some asparagus on top and continue this process until the final piece is the top of tomato. Now do the other one. Eat and Enjoy!

* I made my husbands with prosciutto crudo so if you like that add that on it was pretty delicious.

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8 thoughts on “Figure Friendly Caprese Veggie Stack

  1. I know EXACTLY what you mean about AC everywhere in the US. I am from Switzerland and miss it in the summer so much because you can walk around/take public transport without freezing. Even the places that have AC there don’t keep it so low in the summer. What is the point of summer, if not enjoying the warmth? (I digress from food but I clearly I care about this topic!)

    • Yes. I mean there are days that it gets so unbearably hot and I might wish for some AC, but it’s so nice all these nice restaurants and cafes with outdoor seating in the canal or beach with candles and just so romantic and nice to enjoy the nice weather. I mean this is life and that’s how I enjoy the summer not cooped up in AC restaurant with a sweater hiding from the heat. You also end up making healthier food choices becuz ure not tricking your body into thinking that it needs heavier foods to keep warm; ur body naturally wants lighter meals to keep cool.

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