I didn't want a busy work week to get in the way of the few nights I would be cooking, so I made the most of leftovers. The key was that on Monday I roasted eggplant and zucchini, which found its way into each meal (first in a cous cous, next as a side dish, and lastly in a pasta).
- Diced Onion Chicken
- Israeli Cous Cous with Roasted Zucchini and Eggplant
- Left Over Onion Chicken
- Roasted Zucchini and Roasted Eggplant in Tomato Sauce
- Wheat Pasta with Roasted Zucchini and Roasted Eggplant (all I had to do was cook wheat pasta and stir it into the side dish I made the night before)