Ingredients:

1- large eggplant, cut into 1-inch cubes

4 large plum tomatoes, cored and quartered lengthwise

3 tablespoons olive oil

2 tablespoons sherry wine vinegar

2 tablespoons plus 2 teaspoons chopped fresh oregano

Salt and freshly ground pepper to taste

1/2 cup crumbled feta cheese

Directions:

Preheat oven to 450 degrees. Place eggplant and tomatoes on a rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and remaining 2 teaspoons oregano and serve.

Serves 6

Ingredients:

1/2 pound raw jumbo shrimp

1 tablespoon olive oil

2 each fresh peaches

1 bag mixed greens

4 ounces blue cheese crumbles

4 ounces pecan pieces

Salt and pepper to taste

Sweet Tea Vinaigrette Ingredients:

1 cup sweet tea

1/4 teaspoon honey

1 ounce cider vinegar

3 ounces canola oil

1/4 teaspoon Dijon Mustard

Directions:

Toss Shrimp into 1tablespoon olive oil and grill for about 2 minutes on each side. Cut peaches into 8 wedges per peach; grill for 30 seconds to 1 minute per side. Toast pecan pieces. Toss mixed greens with Sweet Tea Vinaigrette and season with salt and pepper. Top greens with shrimp, peaches, blue cheese, and pecans.

Serves 6