This recipe = look like a master chef and host a cool dinner party for your friends...even those friends who have sensitivities and can't eat gluten or dairy.
Ingredients: 1 eggplant 2 large zucchinis 1 cup cooked quinoa bunch of fresh basil, chopped 2 cloves garlic, minced ⅓ cup roasted red peppers, chopped ⅓ cup finely chopped cashews, toasted 1 Tbsp tahini 1 ½ Tbsp olive oil ¼ tsp sea salt pepper 1 tsp grapeseed oil
Directions: 1. Preheat the oven to 350. Slice the eggplant and zuchinni, length-wise, in thin pieces. 2. Spread the eggplant and zucchini out on a large baking dish, and lightly spread the grapeseed oil over top. 3. Bake for about 10 minutes, or until the vegetables become soft...but not crispy (you will need to be able to roll them). 4. While the zucchini and eggplant are cooking, prepare the other ingredients. In a large bowl, mix together the cooked quinoa, toasted cashews, red peppers, garlic, basil, tahini, olive oil, sea salt, and pepper. 5. Carefully place a spoonful of the mixture on top of the zucchini and eggplant strips. Roll the zucchini and eggplant strips up around the stuffing. 6. Bake for 10-15 minutes.