The Sexy Forever Recipe Bible (45 page)

2 heads radicchio, quartered

2 fennel bulbs, thinly sliced

3 red bell peppers, seeded and cut into chunky strips

1 large eggplant, sliced into ½-inch rounds

1 pound baby onions

2 red onions, quartered

8 long sprigs fresh rosemary

½ cup extra virgin olive oil

Sea salt and freshly ground black pepper

8
Candied Tomatoes

8 heads
Baked Garlic

8 lemon wedges

Balsamic vinegar, for garnish

Preheat the grill or grill pan.

Place the radicchio, fennel, red peppers, eggplant, baby onions, red onions, and rosemary in a large bowl. Toss with the olive oil and season with salt and pepper. Place the vegetables on the hot grill, turning several times and removing once grill marks have appeared. The vegetables are best-tasting when they are tender but still slightly crisp. Arrange them on a platter.

Roughly chop the candied tomatoes and add to the platter. Squeeze the cloves of baked garlic into a small bowl, then spread evenly over the vegetables. Drizzle with fresh-squeezed lemon and balsamic vinegar.

SERVES 8

baba ghanoush

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

1 large eggplant

Juice from 1 lemon

3 garlic cloves, chopped

5 to 8 dashes Tabasco sauce

3 tablespoons tahini

Place the eggplant on a prepared grill over medium heat, turning occasionally, until blackened and soft on all sides, about 30 minutes. (Or you can roast the eggplant in the oven on a baking sheet, turning often until the eggplant is roasted on all sides.)

Remove the eggplant from the heat. Immediately place it in a paper bag, close the bag, and let the eggplant steam for about 30 minutes. Remove the eggplant from the bag, peel off the skin and stem, and place the meat in a food processor. Add the remaining ingredients, puree, and adjust seasonings to taste.

MAKES 1½ CUPS

NOTE
 Serve with crudités or whole wheat pita triangles.

hummus

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

4 cups cooked or canned garbanzo beans (chickpeas)

3 garlic cloves

4 tablespoons lemon juice

Dash of cayenne

Sea salt and freshly ground black pepper

2 tablespoons tahini

1 sprig flat-leaf parsley

¼ cup toasted pine nuts (optional)

In a food processor or blender, puree the garbanzos with the garlic, lemon juice, cayenne, salt, pepper, and tahini until smooth. Adjust seasoning to taste. Garnish with a sprig of parsley, a sprinkle of cayenne, and pine nuts, if desired.

SERVES 4

NOTE
 Serve with crudités or whole wheat pita triangles.

cannellini bean dip

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2