 Ingredients
1 small bunch of fresh basil
2 Campari tomatoes (or plum tomatoes)
6 mini eggplant (regular would be just as tasty)
1 ounce of fresh mozzarella
Palm full of freshly roasted, seasoned pumpkin seeds
Garlic salt and pepper to taste
Extra virgin olive oil spray
Directions
1. Preheat your grill or George Foreman Grill. 2. Slice the tops off the small eggplant and slice each in half lengthwise. In a small bowl spray them with EVOO spray and sprinkle them with garlic salt and pepper. Cut the tomatoes in half and scoop out the seeds. Add the tomatoes to the same bowl and toss everything to coat. 3. Place the eggplants and tomato on the grill, cut side down, and close the lid. Grill for about five to seven minutes. 4. While veggies are grilling, cut mozzarella into cubes and de-stem the basil.
5. In a small bowl add the roasted vegetables, basil and pumpkin seeds. Gently mix. |