ITG Diet Member Forum

Here is a new recipe I wanted to share.

Salad:
1 eggplant, sliced into rounds
1 yellow zucchini, sliced into rounds
1 green zucchini, sliced into rounds
1/4 cup garlic infused olive oil
salt & pepper to taste

Dressing:
2 cloves garlic, finely chopped
2 tbsp. fresh basil, chopped
1 tbsp. apple cider vinegar
2 tbsp. garlic infused olive oil
salt & pepper to taste

Preparation:
Preheat barbecue at medium-high intensity. Place eggplant rounds and zucchini with the olive oil, salt, pepper and mix well. Cook on the grill directly over the heat to keep rounds lightly crispy. Prepare dressing by mixing garlic, basil, vinegar, olive oil, salt and pepper. Add dressing to the warm eggplant rounds and grilled zucchini, and stir delicately so as not to break the rounds,. Serve lukewarm or at room temperature.