Grilled Vegetables with Salsa Verde

1

2012/01/30 by nikkiledford

It’s behind the ceviche!

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.

    Geoff says “Grill Safely or else!”

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.
Advertisements

One thought on “Grilled Vegetables with Salsa Verde

  1. […] the meal. Peruvian ceviche joined by fried plantains and sweet potatoes, grilled vegetables with an avocado sauce, and a raw pear and blackberry tart with a dairy-free caramel sauce. (recipes […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

InstaPlate

Doin' it.
.
Had a bit of a meltdown last night and realized I need more life in my life.
.
Social media is awesome. I love sharing photos of healthy food, fun times, and my awesome family @theledfordcrew; but nothing replaces time with them, giving life and work my full attention, and cultivating my in-person relationships.
.
For Mother's Day, I'm giving myself the gift of presence and I'm going to do it for the whole month.
.
Be back later!
#unplugthedrug Chocolate Dipped Strawberry Coconut Hearts 
For my @soulchurchsd ladies! See you Thursday night 🌱

#knownbylove #soulchurchwomen Making something sweet and yummy for all my @soulchurchsd ladies! See you Thursday night 🌺🌵🌸🌿 Easy workday lunch. I already had pesto, tuna salad, and roasted yams in the fridge. Done. Add some greens and eat while cooking like a mad-woman. #mealtime #stopthesnacking #exceptchocolate #chocolateisfoodnotcandy

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 788 other followers

%d bloggers like this: