Meal 1
Pizza with Grilled Eggplant, Zucchini, Red Onion and Corn
Ingredients
Gluten Free Pizza Crust
Sweet and Smoky Tomato Sauce
6 rounds of Eggplant, ¼ inch thick
8 rounds of zucchini, ¼ inch thick
1 ear of corn
½ red onion, cut into ¼” thick wedges
3 tablespoons olive oil
kosher salt
olive oil
Instructions
Prepare the pizza crust and par bake until lightly golden, (through step 8. In the directions). Leave the oven on at 400 degrees.
Preheat a grill to medium-low.
Drizzle the vegetables with the olive oil and sprinkle them lightly with kosher salt. Place them on the grill with the largest pieces over the hottest part of the grill.
Watch them carefully so they don’t burn, flipping them just as they start to soften and get good char marks on them, about 2 minutes depending on the vegetables.
Continue to cook them until they have the marks on the other side as well. When they are cooked to tender on both sides, remove them from the grill and set them aside.
Cut the cooked corn off of the cob and discard the cob.
Spread a generous amount of the Sweet and Smoky tomato sauce on the crust and top with the assorted vegetables. Drizzle with olive oil and bake the pizza at 400 degrees for another 5 minutes.
Top with fresh chives and slice and serve immediately.