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INGREDIENTS

1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

DIRECTIONS

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.

Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers.

Cook on the prepared grill 2 to 3 minutes per side, brushing frequently

with the marinade, or to desired doneness.

Paleo Cookbook By Nikki Young. - Gluten Free, Dairy Free And Preservative Free Recipes!

Ingredients

1/4 cup plus 2 tablespoons smoked almonds (2 1/2 ounces)
One 3-inch piece of baguette, cubed
1 garlic clove
1 cup canned diced tomatoes
2 roasted red bell peppers from a jar, drained
2 tablespoons sherry vinegar
1/4 teaspoon pimentón de la Vera
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Four 1-inch-thick tuna steaks

Directions

1.  Light a grill. In a food processor, coarsely chop the almonds, bread cubes and garlic.

Add the tomatoes, roasted red peppers, sherry vinegar and pimentón and puree until smooth.

With the machine on, gradually add the oil. Season with salt and pepper.

2.  Season the tuna with salt and pepper.

Grill over moderate heat, turning once, for 6 minutes for medium-rare, or 8 minutes for medium.

Transfer the tuna to plates.

Spoon some of the romesco sauce over the fish and pass the rest at the table.

Make Ahead
The romesco sauce can be refrigerated for up to 1 week. Bring to room temperature before serving.

Hcg Dieters Gourmet Cookbook- Gourmet Diet Cookbook Offers Flavorful Alternatives To An Otherwise Boring Diet.

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