A vegetarian option with minimal cooking required: eggplant & zucchini salad
Recipe:
Cube 1/2 a medium-large eggplant. Thinly slice 1.5 medium-large zucchinis. red & yellow peppers & scallions . Cut up tomatoes & Kalamata olives . Grate mozzarella cheese (or get pre-grated). Mince 4 cloves of garlic .
Heat up iron skillet over medium-high heat. Add avocado oil & the cubed eggplant. Let cook undisturbed for 2-3 minutes. Stir and add the garlic. Season well. Continue stirring until eggplant is fully cooked. A little caramelization is desired. Eggplant should take less than 7-8 minutes in total to be ready.
Remove from heat and add to bowl with rest of ingredients. Prepare the dressing: olive oil, apple cider vinegar, 1 tbsp garlic aioli mustard & seasonings to taste whisked together. Toss all really well & let sit for 2-3 minutes before serving. Add a little more cracked black pepper & sprinkle a little extra mozzarella on top.
Enjoy!
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