Raise your hand if it’s a struggle to eat your daily recommended among of vegetables. You can see my hand, but I’m raising it. While I grow my own vegetables, eating the same stuff over and over get boring. With an excess of zucchini, kale, eggplant and basil, I worked on a recipe that could incorporate all these ingredients into something different and interesting. I came up with this…

You’re looking at roasted eggplant and zucchini topped with a kale-basil pesto. This recipe is an excellent way to incorporate raw kale into your diet, giving you the maximum nutrients not removed from cooking. My “beauty garden” is producing tons of eggplant, and they’re still in season at the farmer’s market and grocery stores, so now’s the time to buy! I used Japanese eggplant for this recipe, but you can use any kind you like. I just roasted plain old regular zucchini with the eggplant.

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