Cleansing Diet, Day 9: Grilled Summer Vegetables over Quinoa Spaghetti with Almond Pesto

Green Girl Goodies, October 2011

Serves 4

FOR THE VEGETABLES:
1.7 lb Zucchini Squash, cut ½ in thick and 3 in long

13 oz Red Pepper, quartered

8 oz White Sweet Onion, cut in ½ in rounds

1 ea Japanese Eggplant, ½ in thick
1 c Extra Virgin Olive Oil
1 ½ tb Garlic, minced
3 tsp Sea Salt
1 tsp Black Pepper

- Preheat the grill on high.
- Combine olive oil, garlic, sea salt and black pepper and mix well.

- Coat all cut vegetables with the olive oil mixture and place on a platter.

- Reduce the grill to medium high heat and place vegetables carefully on the grill.

- When grilling, be mindful of your hot spots and flip items accordingly!

- All grills vary in temperature so keep an eye on your vegetables to avoid burning. Cook vegetables until tender to the touch but not mushy.

- Once all the vegetables are done, wrap in foil to keep warm and begin preparing the pasta.*

FOR THE PASTA:
1 18 oz box Quinoa Spaghetti
3 tb Extra Virgin Olive Oil
2 tb Lemon Juice
½ tsp Sea Salt
1 c Almond Pesto
1 c Cherry Tomatoes, cut in quarters

- Cook pasta according to package directions* and cool completely with an ice bath. Set aside until ready to use.
- Heat a large sauté pan over high heat; add 2 tb oil and heat briefly.
- Reduce heat to medium and add pasta, remaining olive oil, lemon juice, salt and pesto. Stir to mix well quickly so as not to overcook the pasta but gently to avoid a mushy texture.
- Remove from the heat, stir in tomatoes and serve immediately with the grilled vegetables.

*Cook the pasta before you begin grilling to allow for adequate cooling time.


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