Another great vegetable side dish for a BBQ. This is more of a summer recipe, so keep it in mind as you’re doing all your ab work to get a ROCKIN beach body! I made this dish along with Peruvian Ceviche and Raw Pear and Blackberry Tart.

When grilling the vegetables remember a few things:

• charring food is bad. The charred portion becomes carcinogenic (cancer-causing) in our bodies. Try to keep flare-ups to a minimum and keep those “grill marks” light.
• along the same lines it’s better to use a higher heat oil when grilling. Olive oil and other medium-low heat oils will oxidize and change chemical structure in high heat… making them unsuitable for our bodies. Coconut oil can drip into the grill and cause flare-ups sometimes, so I used grapeseed oil in this recipe.

  

Grilled Vegetables with Salsa Verde

1 eggplant, sliced lengthwise into 3/4″ strips
2 bell peppers
3-4 zucchini, sliced lengthwise same as eggplant

1. Heat grill to medium high.
2. Place whole bell peppers on the grill, turn occasionally until skin is slightly blistering and soft.
3. Brush zucchini and eggplant slices with some grapeseed oil and dust with pepper and salt.
4. Grill slices until soft with slight grill marks
5. Remove bell peppers when ready. Cool in cold water and remove skin and seeds.
6. Slice bell pepper into strips like the eggplant and zucchini.
7. Serve on a platter with Salsa Verde

Salsa Verde

1 avocado
1/2 c. cilantro leaves
1/2 c. parsley leaves
1/2 c. olive oil
1 Tbsp. minced ginger
Juice from a half of lemon
2-3 garlic cloves
1 tsp. salt
sprinkle of paprika

1. In a blender or small food processor chop garlic and ginger
2. Add parsley and cilantro and chop until well combined. Scrape down the sides with a spatula when necessary
3. Add remaining ingredients and season to taste
4. Serve sauce over grilled vegetables or on the side.