3 EASY SUMMER RECIPES | vegan & gluten-free
4 Recipes for a Vegan, Gluten-Free Summer Dinner Party
Zucchini Bruschetta (makes 4 to 6):
Straight up veggies win again with this healthy spin on an old classic. Make sure to use as large of a zucchini as possible so there is more room to stuff it full of tomato goodness.
1 large zucchini, cut in half lengthwise
1 tbsp (15 mL) olive oil, plus extra for braising
1 large tomato
¼ cup (40 g) white onion, diced
Handful of fresh basil
½ tsp sea salt
Preheat the oven to 350°F (180°C).
Cut the zucchini halves into thirds or quarters, depending on the size of it. Carefully use a knife
to remove the center of each piece, leaving approximately ½ inch (1 cm) of it intact, including the
skin. Coat it with olive oil and place on a baking sheet.
Finely dice the tomato, onion and basil and mix in a small bowl with the sea salt and 1 tablespoon
(15 mL) of olive oil. Fill the center of the zucchinis with as much of the mixture as you can, as it will shrink when roasted.
Cook in the oven for around 15–18 minutes, depending on how well-done you like your zucchini. Remove from the oven when ready and allow to cool for a few moments before enjoying.
Video: 5 ON-THE-GO Healthy Summer Snacks | vegan & gluten-free
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