I’m a food blogger. My days revolve around food (and two adorable, little blondes). Because I spend so much time in the kitchen, you might be surprised that I often struggle to get supper on the table ...

Place eggplant and zucchini on a sheet pan, and sprinkle both sides with kosher salt. Let sit for about 30 minutes. Shake off excess water. Place eggplant, zucchini and asparagus on a large sheet pan.

Spring is just around the corner, and with it comes the opportunity to change how we approach dinner every night. Suddenly, we're craving things a little lighter, a little more veggie-focused, and a ...