I love Brussels sprouts and I love hazelnuts. So I blistered them, together, in a very hot oven – 425F. First I coated them with a generous teaspoon of olive oil, then I spread them on a lined tray and I left them to crisp and toast in the oven for 35 minutes. When they came out, all perfectly crunchy and dark brown, I sprinkled them with sea salt. My kids couldn’t stop popping them into their little greedy mouths. By the time we sat for dinner none were left in the bowl. I certainly didn’t mind since Brussels sprouts are the fierce generals of the crucifers. These green tasty veggies command loads of powerful antioxidants and vitamins designed to boost our immune system. I always feel better when I know my defense won’t quit on me and my family. Don’t forget to make your daily call. #RESIST
Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
1 mediumred bell pepper, grilled and diced(a jar of marinated red bell peppers will work fine)
1/4cupblack olives, pitted and chopped
1tbspdrained and rinsed capers
3tbsptoasted pine nuts
1/4cupshredded fresh basilplus more for garnish
6thickbread slices
2tbspolive oil
salt and pepper
Servings: bread slices
Instructions
Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes
Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.
