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:

1/3 cup olive oil

2 tbsp. red wine vinegar

1 tsp. Dijon or grainy mustard

2 cloves garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

2 pounds asparagus

1/2 red pepper, diced

1/2 yellow pepper, diced

Directions:

Add the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to a small screw-top jar or plastic container. Shake it and set aside. To serve the asparagus cold, have a large bowl of ice water by the side of the stove. Bring a medium pot of lightly salted water to a rapid boil over high heat. Plunge the asparagus into the boiling water. Cook until it is tender but still firm, about 2 to 4 minutes after the water returns to a simmer, depending on the thickness of the asparagus.

Drain and plunge it into the ice water. After about 5 minutes, drain and pat dry. Fan out the asparagus, tips facing the same direction, then drizzle with the dressing and sprinkle with the pepper “confetti.” If you prefer to serve this warm, drain the asparagus thoroughly after boiling and lay it out directly on the platter.