Summer is almost here and there is nothing better than firing up the grill, taking the best veggies from the garden and making yummy appetizers, snacks or light meals with fresh food.
When it gets hot and I want to entertain I make this little number and my guests can't get enough.
You will LOVE this dish.
It bursts with color and flavor, and great for a bountiful summer treat.
Ingredients:
Double Tomato Dressing
4 tablespoons olive oil 2 tablespoons finely chopped and drained oil-packed sun-dried tomatoes 1 tablespoon plus 1 teaspoon red wine vinegar 1 tablespoon lemon juice 4 drops lemon essential oil (great for immune, digestive and respiratory health) 1 tablespoon finely chopped fresh mint and basil 2 drops basil essential oil (50-70 times more effective in supporting muscle, bone and immune health than the actual plant! 1 teaspoon agave nectar 1/2 teaspoon finely chopped kalamata olives 1/2 teaspoon minced fresh garlic 1/4 teaspoon ground Himalayan sea salt 1 cup sliced cherry tomatoes (or other tiny tomatoes) vegan cheese (optional)
Stacked Salad
2 red bell peppers (choose long peppers over squatty ones) 2 large zucchinis 1/3 cup olive oil Himilayan sea salt 4 1/2-inch thick slices of any kind of gluten free bread 1 garlic clove, peeled 3 cups baby arugula leaves (or other baby lettuce leaves, I used a mix) 2 small tomatoes, preferably yellow, sliced into fat rounds 1/4 cup very roughly chopped basil and mint leaves
Instructions
Make the dressing first. In a small bowl. Whisk together all the ingredients except for the tomatoes. Gently fold in the tomatoes and let it sit at room temperature while preparing the salad. Stir before serving.
Grill peppers and zucchini. Trim off the ends of the zucchini and and halve them crosswise (through the middle). Cut peppers into long chunks, discarding the seeds. Brush them generously on both sides with olive oil and sprinkle with salt.
Generously brush the slices of gluten-free bread with olive oil on both sides and sprinkle with salt.
Once the zucchini is grilled transfer it to a plate and cover loosely to retain heat. Rub the grilled bread on both sides with the garlic clove.
Assemble the toppings however you want.
You will love this recipe. Once you make it, I would love to hear from you? Let me know if you changed anything or how you enjoyed it. Please leave your comments in the box below. If you love this recipe please share it with others. Post it via FB on friend's walls, pin it to Pinterest, or Tweet it. XO, Hayley If you want to know where I get my essential oils, cause you know I only use the best, click
HERE Photo Credit: Whole Foods