In the summer heat, I always require meals packed with veggies, preferably partially in a cold salad form, and this meal does that. With a healthy dose of protein and fiber from the slightly crunchy roasted chickpeas, and additional flavor and texture from the crispy-edged, tender-centered zucchini, this grain bowl is off to an excellent start, but for additional veggies, I paired it with a robust cucumber salad and an umami-packed, creamy sundried tomato yogurt-based sauce.

On my Greece Trip this year, I was able to enjoy many delicious flavors, some that were quintessential Greek flavors, some were plant-based twists, and some were unfamiliar but eye-opening. For this trip, unlike my first one, I stayed in the Athens area. Then on the last couple of days, I travelled about 30 minutes outside of the city to stay at a beach resort. There was a little restaurant on the beach with excellent views, and I spent that sunny afternoon writing, reading, taking photos, and snacking. One of those snacks was an eggplant dip, packed with a twangy flavor and garlic.