COOKED VEGETABLES

2 servings

2 to 3 broccoli florets (raw or cooked)
juice of 1 lemon
½ avocado (or tofu)
¼ onion
¼ fresh chili pepper seeded (optional)

Place all ingredients in a blender and process. Dip with raw vegetables such as carrots, cherry tomatoes, celery, broccoli, etc.

1 zucchini
pinch of sea salt
Spice of choice: oregano, basil, pepper, chili, chives, etc.

Preheat oven to 230°F. Line the oven sheet with parchment paper.
Cut zucchini into thin slices. Put them between paper towels for 15 minutes to eliminate water. Place them on the tray and add a pinch of salt.
Now add as you want oregano or basil or pepper or chili, etc. Bake for 1½ hour to 2 hours, until they are dry and golden brown.

Remove the tray from the oven and let them cool. You can eat them with cucumber and yogurt sauce or cilantro sauce.

2 servings

1 cooked broccoli head
½ chopped onion,
1 or 2 eggs
cilantro to taste chopped
pinch of sea salt
pepper to taste

Put broccoli in a bowl and mash with a fork, add onion, cilantro, pinch of salt and ground pepper, and 1 or 2 eggs according to achieve desired consistency. Form patties using your hands and place on a cookie sheet lined with parchment paper.
Place in the upper part of the oven for about 5 to 8 minutes per side. The patties are ready when they are golden and crispy on both sides.

Grilled vegetables are very good side for meats, fish, chicken. Put them on the hot grill, for 2 or 3 minutes or according to taste, then flip. Don´t grill them too much because later they will soften. Serve with a delicious dressing.

Eggplants, zucchinis, asparagus and mushrooms are the best for grilling.
For green onions, leeks, broccoli, cauliflower and brussels it is recommended to place them in boiling water for 2 minutes, remove, dry and place on the grill.

Easy dressing ideas for grilled vegetables:

- Pressed garlic, chopped parsley
- Mustard
- lemon zest, mustard
- vinegar, cumin
- chopped basil
- chili, lemon juice
- oregano, vinegar