2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted (I used shelled, dry roasted sunflower seeds)
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves
Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
CAT Salad (corn, avocado and tomato)
1 avocado, diced
2 ears of corn, corn sliced off the cob
1 cup grape tomatoes, cut in half
1 lime, juiced
Drizzle of extra virgin olive oil
Kosher salt and ground pepper
Combine the avocados, corn and tomatoes. Add lime juice, olive oil, salt and pepper. Toss gently, making sure not to mash the avocados. Enjoy!
Found this on Rookie Cookie she has a few other Veggie recipes too.
3 comments:
The CAT salad is also delish with canned and drained black beans.
Sounds good~! Im trying to eat the Pollan way for 60 days and see what happens. I'll def be using many of your great recipes. Check out my blog.
It was yummy....except I forgot to put the mint in. That probably would have taken it from good to wow. Darn it.
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