Note: When I lived in Seattle in the late 1990s, I was introduced to a restaurant called California Pizza Kitchen (CPK). Now there is one right in my neighborhood, next to our new Target, which is my favorite discount store. This recipe was inspired by a dish I ate recently at CPK. I love it because it combines raw with cooked in one tasty dish.

Utensils: Grilling pan, cutting board & knife, serving plate
Prep. Time: 10 minutes
Cooking Time: 10 minutes
Category: Gluten free & Vegan

Ingredients

Veggies for grilling (any or all): (Buy as many organic as you can afford)
eggplant (purple)
zucchini (green)
summer squash (yellow)
bell pepper (red)
small onion or leek (white)
Portobello mushroom (brown)

Seasonings of your choice (See below)
Olive or macadamia nut oil
Organic lettuce or spinach leaves or arugula

Directions

1. Prepare veggies by washing and slicing them thinly lengthwise with eggplant, zucchini & squash. For pepper, wash, remove top, seeds, & membrane & slice thinly. For onion, remove skin and cut into crescents. For mushroom, remove stem and cut into 1/2″ pieces.
2. Toss with about 2 Tbl. oil and your choice of seasonings. (Feel free to use Italian, Mexican, Thai or other seasonings of your choice.)
3. Place on a grill and cook until crispy, turning at least once. (I have done these veggies on both an outdoor grill and an electric grill.)
4. While veggies are grilling, wash and dry the greens and place them attractively on a large platter.
5. When veggies are done to the degree of crispness you like (5-10 minutes), place on greens and serve immediately. You may also drizzle a little more oil on the veggies or greens, if you wish.
Note: I garnished mine with sunflower greens that grow on my windowsill.

This entry was posted on Friday, July 29th, 2011 at 3:00 pm and is filed under Kitchen Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.