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Serves 2-4

tomato, sliced or chopped

zucchini, squash &/or eggplant,

thinly sliced

vidalia onion, thinly sliced

s&p

olive oil cooking spray

naan bread

basil pesto

goat or mozzarella cheese

1. Preheat grill or broiler

2. Slice tomato & eggplant, lightly salt & drain on rack (15 mins), pat dry

3. Spray squash, eggplant & onions with cooking spray; season s&p

4. Grill or broil squashes & eggplant (2-4 mins), set aside

5. Spray both sides naan bread with cooking spray. Broil or grill 1-2 mins per side

6. Spread naan with pesto, top with grilled vegetables, tomatoes & cheese

7. Grill or broil 2-4 mins, until cheese melts

Note: sub Udi’s Gluten Free Pizza Crust

Serves 6-8

Dressing

½c  fresh lime juice

3 T  honey

1 t  cumin

2  cloves garlic

1 t  sea salt & black pepper

½ c olive oil

Salad

1 head romaine, chopped ½” pieces

½ ea red & orange pepper, ¼“ dice

½ med red onion, diced in ¼” pieces

½ med jicama, peeled & ¼” dice

1med zucchini, ¼” dice

4 med tomatoes, seeded & ¼” dice

3 c corn kernels, fresh, grilled (or frozen)

1 can black beans, drained & rinsed

½ c cilantro, finely chopped

tortilla strips, crispy

Dressing

1. mix lime juice, honey, cumin, garlic, s&p, whisk in oil

Assembly

1. combine all vegetables, toss with dressing, top with tortilla chips