May 15, 2017
Dinner, Lunch, Side Dishes,
Vegetables, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Picnic, Potluck, Summer, Grilling (Outdoor), Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes more
Add toRecipe Book
Add toShopping List
"Recipe source: Cooking Light (June 2017)
Obviously if you don't want everything purple you can use white cauliflower and veggies and basil."
Place the first 4 ingredients (-salt) in a large bowl, toss and let stand for 30 minutes.
Preheat grill to medium high (450 degrees F).
Coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered until tender (5 -10 minutes), turning occasionally. Cut into 1 inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers and lies to cauliflower mixture; toss. Let stand 10-15 minutes.
Serve with a slotted spoon.
When the goblins are out and the night is upon us, hunger strikes in and these...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....