The great thing about this recipe is it is so versatile. You can do this with the longer skinner eggplant (halved longways), or with the more round eggplant (just slice them into rounds). Comes together in a flash and is always a crowd pleaser.

While carrots can be roasted or poached, sauteed or boiled, cooked rather in any which way, grilled has always been one of my favorites. Maybe because it is so unexpected while utterly delicious. Try serving this salad with grilled shrimp and spicy Thai dressing, or add to a nice bed of mixed greens topped with thick slices of steak and blue cheese. It is completely versatile.