We have been members of several CSA (Community Sponsored Agriculture) farms-- about which I can share more later, if you'd like-- over the years.  One blessing of that has been learning to eat seasonally, when the food is fresh.  (There are many benefits of eating that way: healthier food, while the vitamins are still fresh; less cost to transport food from far-away places with different growing seasons, and lower storage costs; to name a few.)

One fabulous and economical meal a friend made for us was Summer Grilled Sandwiches.  We made it tonight, and I thought I'd share how we did it:

I salted eggplant slices (to drain out the bitter juices) for 2 hours, then marinated them with slived patty-pan squash slices, bell pepper, onions, and portabello mushrooms (all right, these weren't fresh or locally grown, but are so yummy...) for several hours.

Marinade: equal parts olive oil and balsamic vinegar (1/2 cup each, approx) with crushed garlic and handy fresh herbs (I think I used parsley and marjoram).

Grill the veges (or broil them) until tender-- 30 minutes or so.

We made bread with the kids and sliced it, then spread just a touch of pesto on it, and piled on the grilled vegetables and a slive of mozerella.

Even my two year old ate the eggplant. I wish I could say the same for my six year old!

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