Yesterday was complete craziness, but we finally painted the bathroom and we are almost done. We have a few more things that need to be put away and organized, but other than that...we will be on our way to productive! The illustrator also went with a group of our friends to see the movie Red! I had to pick up the kids so I didn't go, but I met everyone afterwards for dinner and it was a nice little break. One of our closest friends was the co-creator of the graphic novel for the movie. So if you are looking for something to do this weekend...go check out the movie!
BBQ Stuffed Eggplant
1/2 large red pepper
1 medium zucchini sliced in half
1 medium yellow squash in half
1 small onion sliced
1 small eggplant cut in half (scoop out as much as you can within 1/4 inch from the skin)
2/3 cup navy beans
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
2 TBSP BBQ Sauce (your favorite)
Grill the pepper, zucchini, yellow squash, onion and insides of the egglplant until almost cooked. I used my George Foreman Grill, but you could also sautee them in a little butter, coconut oil or olive oil. When the vegetables are off the grill, cut them into little cubes the size of the beans and place them in a mixing bowl. Now add the rest of your ingredients and scoop the mixture into the eggplant. Mine would only hold 1 cup in each half. Bake at 375 degrees in a baking dish for 30-40 minutes. (It took 40 for me - also bake the rest of the bean veggie mixture)
This makes a ton of filling, but it is so good on it's own too! This is definitely going in the regular rotation!
Labels: gluten free, main course, vegetables