4 corn tortillashandful fresh kale
4-5 pieces grilled zucchini, eggplant, and yellow squash*
handful onion, chopped
sea salt and pepper
drizzle extra virgin olive oil
1/4 c. rice vegan cheese
Layer veggies with tortillas, kale, and rice cheese. Pan fry or microwave (or grill) for 2-3 minutes or until cheese is melted and eggplant is warm. This is a great use for leftover veggies and is quick.
Serves: 1-2
Serves: 1-2
*I used leftovers from the Grilled Seasonal Summer Vegetables.
No comments:
Post a Comment
Hi! Thanks for taking the time to comment :) Your comments help drive this healthy gluten free community.
As a token of our appreciation, our blog is DoFollow. In addition, as a top commentator, your blog/website will be linked on our frontpage. Thus, your comments here benefit your website, our website, and, ultimately, celiac awareness.
Blessed be,
Cindy