Summer Vegetable Plate

Name: Summer Vegetable Plate
Prep time: 1 h 33 min
Cook time: 1 h 33 min
Total time: 1 h 33 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters arugula; 59 milliliters blanched almonds; 1 head bok choy, sliced into 2 inch pieces; 1 eggplant, sliced into 1/2 inch disks lengthwise; 1 Tbsp extra virgin olive oil; 10 fresh basil leaves; 2 cloves garlic, roasted; 2 larges heirloom tomatoes, sliced; 59 milliliters mixed greens; 79 milliliters pine nuts; 1 red bell pepper, chopped; 2 larges Roma tomatoes, chopped; 1 vidalia onion, sliced; 1 Tbsp white balsamic vinegar; 1 large zucchini

Summer Vegetable Plate might be just the main course you are searching for. One serving contains 552 calories, 20g of protein, and 33g of fat. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up bell pepper, blanched almonds, eggplant, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes roughly 1 hour and 33 minutes.