Savory summer veggies La Spinosa (recipe!)

Do you find yourself using ‘travel’ as an excuse to check out of eating healthy food?

Does getting out of town mean usually getting out of sync with your health and body-shaping dreams?

If so, then I’ve got news for you.

It is perfectly possible to create simple and yummy eats in all kinds of locations.

I’ve got this one down to a science.

Case in point was a recent 3 week journey that took us through Tuscany, Lake Como, and Switzerland.

Have veg cook – will travel

Wherever possible, we find find lodging where I can also cook.

Not that I love cooking so much, heck no. But as you know I do LOVE to eat and by keeping my kick-complicated-cooking-to-the-curb-attitude,  we get to feed our faces full and stay in trim and in good health at the same time.

And who’s going to complain when your meals look like this?

Usually we’re just to ready to dive into our plates or strap on the feedbag, but on this occasion the sun was hitting the geraniums outside the kitchen window just right and I charmed Greg into taking a quick snapshot so that I could share this meal with you.

Now for my recipe.

Our front porch and dining room at La Spinosa

Summer Veggies La Spinosa

  • 2 Japanese eggplant
  • 2 zuchinni
  • 1 sweet onion
  • 3 cloves garlic
  • 6 salad tomatoes
  • 1 8-16 oz. can of stewed tomatoes
  • small bunches of fresh basil & arugula

1) Slice and chop the onion, eggplant and zuchinni  into robust bite sizes.   Press or chop the garlic.

2) Steam fry the onion, eggplant, zuchinni and garlic in a small amount of water or red wine.  Keep stirring and watching it so that you keep things from burning.  As they near finish – which is whatever variety of crisp-tender you prefer – add the stewed tomatoes, chopped fresh basil, and salt and pepper to taste.

3)  Serve heaped over piles of brown rice or pasta.  Slice the fresh tomatoes in halves or quarters and let them cascade over the whole darn thing. Sprinkle a few leaves of fresh arugula over the top.

There you have it!  Dining al fresco – anywhere in the world.  I’m going to have to add this one to the Fit Quickies Cookbook.

Like I said, I’ve got this down to arty-science.  As a matter of fact it occurred to me on this trip what I great book could be put together from the simple, delicious and satisfying meals I’ve essentially been able to throw together all over the planet.  And in my own kitchen at home.

Have you any travel food tips of your own to share?  Please tell about them in comments below!

Savory veggies with the geraniums I was telling you about. I had to show you this view, too.

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  1. Oh, wow! Lani your pictures are incredible. You make the food thing look so simple and I always get great ideas. Thanks for making it look so easy and tomorrow is Farmer’s Market so I’m ready!


    • Lani

      Hey Jennifer, well that is just what I wanted to do – inspire! I’m so glad you like the looks of my recipe and have a great time at Farmer’s Market! Ain’t it great that it’s Farmer’s Market time of year again? Produce heaven!

      Thanks so much for your post,

  2. Hi Lani,

    Your cook is so simple and Tasty. Its very simple to cook and while in travels its more use full. Why don’t you share Much More Items.

  3. Ok, I’m going to show my lack of knowledge here. I’ve only heard of eggplant referred to as plain old eggplant. What is a Japanese eggplant? I’m wondering if it’s different if I could find it here in TN.

    • Lani

      Hey Shana, the Japanese eggplant are the same yummy purple color but they are long and slender instead of big and fat. They have a slightly different texture and flavor. But you know what? Use whatever eggplant you can get your hands on and it will come out scrumptious!



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