Bean Appetit

Bloomin' Veggies

Makes 1 veggie flower

• 1 zucchini, sliced lengthwise
• 1 cup cubed eggplant
• 3/4 cup diced tomato
• 1/2 teaspoon minced garlic
• 1/2 cup balsamic vinegar
• 1/2 cup fresh spinach leaves
• Pinch of dried oregano
• Pinch of sea salt
• 1 teaspoon olive oil, plus 1/2 teaspoon for brushing zucchini
• 3 tablespoons brown sugar
  
  

Preheat griddle to medium.

Think about how funny the word “eggplant” is. Is there another combo of words you can make up that also sound silly? Maybe “toastflower” or “waffletree”?

In a slow cooker add eggplant, diced tomato, garlic, spinach, oregano, brown sugar and sea salt. Turn to high and cook for 45 minutes, until mixture sticks together and is soft.
 
While the eggplant is in the slow cooker, pretend you’re out in the front yard painting a fence near your garden. Use a pastry brush and paint olive oil on the zucchini slices and tomato slice.

Cook zucchini and tomato on the griddle for 1-2 minutes. Flip and cook for another 1-2 minutes.

Place the grilled tomato onto the center of a plate.  Place the zucchini slices around the tomato for the flower petals.  Then spoon the eggplant relish onto the top of the tomato.

Stop and smell this flower before you eat it up!

= bitty bakers will need some adult assistance