Ingredients to Do Ahead of Time on the Grill with a Little Grapeseed Oil and Seasoning
- 3 large zucchini sliced lengthways
- 3 large Portobello mushrooms, sliced
- 2 large red onions, sliced into rings
- 2 large red and yellow peppers, skins removed after roasting
1 bunch of Dino Kale
Strip leaves off stalks and place in bowl. Pour boiling water over the leaves and let soak for about a minute. Remove and place on paper towel. Store in fridge.
Fresh Uncooked Four Tortillas (I ike the Two Tias Organic brand http://dairy- delivery.com/pdf/newproducts/two-tias-organic-tortillas.pdf)
Jar of organic Marinara sauce
Organic shredded Mozzarella or Daiya “cheese” shreds (for those who are lactose- intolerant)
Kale (from do-ahead)
Directions for Pizza
Pre-heat oven to 425 degrees
Heat tortillas in a skillet until really crispy on both sides. Lay them on a large
greased baking sheet.
Apply a thin layer of Marinara sauce.
Lay down a layer of grilled veggies.
Sprinkle on cheese to cover veggies (especially if kids might not like the look of the
Top with a couple of leaves of Kale, and a drizzle of olive oil
Place in the oven for about 10 minutes, or until the cheese is bubbling.
TIP: With these veggies, you can also make stuffed Tortillas. You are using your flour tortillas, stuffing them with black beans, guacamole, salsa, sour cream, and some of your grilled veggies. This is a protein-packed meal, where zero meat cooking is required.
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