Hodgepodge part deux

More healthful summer veggie-heavy meals:

Roasted portobello mushrooms: a drizzle of balsamic and olive oil, a sprinkle of salt and cracked black pepper. Bake at 400 for 5-7 minutes on each side.

Zucchini is so fresh and full of water that you don't always need olive oil. I sliced it thinly and sauteed it with basil, oregano, a bit of pepper and a roasted orange pepper that I had made the night before.

I doctored a jar of Trader Joe's No Salt Added Marinara. It was really, really bland, so I added an anchovy to some olive oil along with some garlic. (Don't wrinkle that nose! The anchovy melts into the sauce and adds a rich depth to the sauce.) I also added some red wine that was a few days old. The sauce was finished with some fresh oregano from my pots. Oh, so good!
The finished product!