abundance

I find summer time rather easy cooking. To us, whatever is available at the tail-
gate market is what we eat. Tonight we sauteed zucchini, summer squash, teeny eggplants in lots of garlic and olive oil. When the veggies are done add
lots of tomatoes, and fresh basil, turn off heat and stir. At the end, before
adding on to fresh pasta , I drizzled the veggies with a lemon olive oil. YUM!