The Veggie Chef offers recipes for vegetarians. Andrea Mattioni-Willis is a vegetarian herself and she loves to cook. She frequently experiments with new recipes and will share her findings with all of you.
During our last Veggie Chef segment, we discussed what to do with an abundance of zucchini. Now, at least at my house, we've got a lot of eggplant thanks to my in-laws' prolific garden. Just as with the zucchini, grilling it is an option.
If you're wondering what to do with all of the zucchini pouring out of your garden now, I've got you covered with a few options.
One delicious way to take advantage of a bounty of zucchini is to grill it. I really enjoy grilled vegetables and fruits of all types and have been known to throw asparagus, sweet potato, beets, pineapple and peaches on the grill. While the grilled zucchini is great as is, you can also incorporate it into a hearty, flavorful dip.
Zucchini Basil Bliss Dip (Makes approximately 3 cups)
Here's a way to start your day off with several servings of fruits and vegetables all in one glass.
The smoothie is called Morning Happiness and serves one. To make this you'll need:
1 small frozen banana ½ a peeled and chopped mango ½ inch piece peeled ginger 1 small chopped carrot 1 cup kale (may sub spinach if not a fan of kale) 1 TB chia seeds 1 cup almond or coconut milk (or whichever non-dairy milk you prefer)