A light dressing with vegetables equal a nice summer salad for a BBQ.
Salada de berinjela assada e pimentão (Portuguese)
Serves 4
Preheat the oven on broil
or
Heat the BBQ
1 organic eggplant, sliced into rounds
seasons with (your choice):
- cumin
- coriander
- turmeric
- paprika
- ginger
- organic lime juice
2-4 organic bell peppers of your choice, cut in half
seasons with (your choice):
- basil
- chives
- cilantro
- coriander
- cumin
- curry
- garlic
- marjoram
- rosemary
- thyme
3 Tbs. (45 ml) olive oil
2 tsp. (10 ml) red wine vinegar
little Himalayan salt and black pepper
organic kale, spinach, and/or arugula
(dairy-free) cheese
chopped organic nuts and/or seeds
Oven Broil:
um 1. Place the eggplant and peppers, cut side down, on a parchment paper baking pan.
dois 2. Brush with some oil.
três 3. Broil until brown and tender, 7-10 minutes.
BBQ:
um 1. Place on a grill.
dois 2. Brush with some oil.
três 3. Grill on both sides until brown and tender.
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quatro 4. Let the peppers cool, then remove the skin and seeds.
cinco 5. Chop the peppers into bite-size pieces.
seis 6. Whisk together a Tbs. (30 ml) oil, vinegar, salt, and pepper.
sete 7. Toss in the greens and cheese.
oito 8. Place the eggplants and peppers on a plate.
nove 9. Top with nuts and/or seeds.
