She received her degree as a Registered Dental Hygienist in 2000. She completed her state boards, received state licensure and is proud to be a part of this fabulous practice since June of 2000. She looks forward to meeting each and every one of you and partnering with you and all of your dental needs.
Julie has three very fun and outgoing children, Justin, Drew, and Abby. She loves spending as much time with them as possible. Also, she is happily married to the love of her life Phil, AKA "Fill". They have a cute story, feel free to ask her about it sometime! Her "me time" is very important to her as well. Her favorite activities are cooking, working out, watching movies, reading a good book and traveling with her family.
2 lbs. eggplant, cut into ½ inch pieces
3 zucchini (about 8oz each), quartered lengthwise & cut into 1 inch pieces
2 red bell peppers, stemmed, seeded, & cut into ½ inch pieces
2 onions, roughly chopped
6 tablespoons extra virgin olive oil
1 tablespoon sugar
4 garlic cloves, minced
2 teaspoons Herbs de Provence*
1 (28 ounce) can diced tomatoes, drained
¼ cup all-purpose flour
Salt & Pepper
1 tablespoon balsamic vinegar
¼ cup grated parmesan cheese
¼ cup chopped fresh basil
*If you don’t have any Herbs de Provence, you can sub 1 teaspoon each of dried rosemary & dried thyme
Adjust oven rack 4 inches from the broiler element and heat broiler. If you have different heat settings available on your broiler, set it to medium. Line 2 rimmed baking sheets with foil. In a very large bowl, combine eggplant, zucchini, bell peppers, onions, olive oil, sugar, garlic, and hers de Provence. Toss until combined.
Divide vegetables evenly between prepared sheets and spread into a single layer. Broil, 1 sheet at a time, until vegetables begin to brown, about 10 minutes (or faster, if your broiler has only one heat setting and it’s super-hot!) while the veggies are broiling, turn them a couple of times during the cooking process to evenly cook them. Transfer broiled vegetables to slow cooker and add tomatoes.
Stir flour, 2 ½ teaspoons salt, and 1 teaspoon pepper into vegetables in slow cooker. Cover and cook until veggies are tender, about 4 hours on low. Stir in balsamic vinegar, parmesan, and basil. Season with additional salt and pepper to taste and serve.
Yields: about 8, 1-cup servings
This is not just easy it’s also so amazingly tasty. This recipe can be enjoyed any time of the day. It puts a whole new twist on scrambled eggs for breakfast, try it warmed in with quinoa or rice or even riced cauliflower… YUM!! If you take the time to try this recipe, I truly hope you enjoy it.
Truly a foodie,
Julie, your friendly dental hygienist… Don’t forget to floss J