Orange juice (fresh)
Apple cider vinegar
Cut all vegetables into slices of the same thickness (about half a centimeter).
Heat a grill pan and cook the zucchini and eggplant until they are done..
Season with salt and pepper while cooking the zucchini and eggplant.
Remove the basil leaves from the twigs.
Spread the vegetables alternately on a dish.
Add a leaf of basil now and then.
Mix the ingredients for the dressing and serve the dressing seperately, on the side.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Fruit, Nightshade, Citrus
Paleo, Vegetarian, Vegan, Sirtfood
Lunch, Dinner, Side dish, Appetizer