Grilled Veggie Linguine
Grilled releases cancer fighting lycopene in tomatoes and increases the bioavailability of nutrients in carotenoid vegetables ( think orange, red, and yellow).
But high heat cooking that chars of dries food can produce carcinogens. To grill safely, choose juicy vegetables like tomatoes and pepper, and before you bite down, remove any charring.
- 4 tomatoes
- 1/2 head of broccoli florets
- 2 bell peepers (red & yellow)
- 1 Tbsp olive oil
- 2 bell peepers (red & yellow)
- 2-3 garlic cloves (minced)
- 1/4 cup fresh basil, chopped
- parmesan & pepper to taste
- 1/2 lb linguine, or for a healthier version, choose spaghetti squash
Pre-grill tomatoes, peppers & broccoli, then chop and set aside. Heat oil in a skillet & sauté garlic until soft. Add grilled vegetables and toss. Serve over noodles or squah and garnish with basil and parmesan.
