Grilled Eggplant with Bell Peppers & Onion, Chickpea & Tomato Salad & Boiled Yucca

June 25, 2017

It was such a beautiful and warm day today, we spent most of the day enjoying our backyard by planting flowers and hanging in our hammocks while kids were running and playing with each other. When lunch time came, I decided to make some eggplant, bell and onion skewers, a quick salad, some cooked yucca and rice. Everything was so delicious and our bellies were full, we were back to our hammocks again to enjoy dessert: watermelon! Take a look:

Grilled Eggplant with Bell Peppers & Onion
1 eggplant, cut into large pieces
1/2 yellow bell pepper, cut into large pieces
1/2 red bell pepper, cut into large pieces
1 large onion, cut into large pieces
4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried oregano

Pre heat the grill to medium/high. In a large boil, add the eggplant, bell peppers and onion. Pour the oil and add the seasonings. Mix really well. Arrange the eggplant, bell peppers and onion onto skewers, alternating them. Place the skewers on the grill, cook until the veggies are tender enough, about 8-10 minutes. 

Chickpea & Tomato Salad
1 (15 oz) can chickpea, drained and rinsed
1-1/2 cups grape tomatoes, cut in half
3 green onions, chopped
A handful of chopped parsley
4 tablespoons olive oil
4 tablespoons apple cider vinegar
Salt and black pepper

In a bowl, combine the chickpea, tomato, green onion and parsley. Pour the olive oil and vinegar. Season with salt and black pepper. Mix really well. Refrigerate for 20 minutes before serving.

Boiled Yucca
1 (1.5 lbs.) bag of frozen yucca (such as Goya)
5-6 cups of vegetable stock
1/2 teaspoon turmeric

Put the frozen yucca in a medium pot, pour the vegetable stock, add the turmeric and a little bit of salt. Bring to a boil, reduce heat and let it cook until yucca is tender. 

You Might Also Like