SUMMER ON A PLATE: I welcome it with open arms and colourful plates of grilled vegetables. Here I have halved red onions, spears of asparagus, roasted yellow and red peppers and a portabello mushroom cap. They all received the same treatment: a bit of olive oil and some salt and pepper. Throw onto a hot grill for about 5 - 7 minutes of each side and wait for them to cool down a bit before digging in. I think grilled vegetables taste
Zucchini pizza I made last night. I'm the only one who eats Vegs. So I only made enough for myself. I used 1 zucchini, jarred marinara sauce, a pizza blend cheese, finely diced red onion & red bell peppers. Slice the zucchini long ways about a 1/4 inch thick, salt & pepper it lightly. Add a thin layer of sauce to the zucchini, top with the cheese, peppers & onions. Salt & pepper again if you like. Bake at 350 until cheese is bubbly. That's it!! It was so easy & sooo good!!
Paleo Baba Ganoush~traditional middle east appetizer, similar to hummus, but made with roasted eggplant. Lighter & creamier. Serve with pita bread or use it to dip raw veggies in...also salad dressing (when diluted with more oil & vinegar)~or as sandwich spread, in wraps or over grilled veggies....mmm, yummy!
Olive-encrusted Pacific Seabass with Provencal Vegetables