I found a wonderful vegetarian recipe recently for a guest who was also soy, lactose and gluten intolerant. I used it as a starter but it would also make a nice side dish. The recipe called for roasting the vegetables but I decided grilling would add an extra layer of flavor and I used an eggplant round as the base for the dish.
To good times with great food,
1 slender eggplants, cut in half lengthways
1 onions, quartered
1 yellow squash
4 Cremini mushrooms
1 zucchini, cut in half lengthways
olive oil for brushing
10 oz. canned chickpeas, rinsed and drained
2 tbs. chopped fresh flat-leaf parsley
1/3rd cup olive oil
2 tbs lemon juice
1 clove garlic, crushed
1 tbs chopped fresh thyme
Brush vegetables with olive oil and grill until tender.
Chop grilled vegetables into pieces, leaving one round of eggplant to be used as the base.
Put the vegetables in a bowl with the chickpeas and half of the parsley.
Whisk together all of the dressing ingredients. Then toss with the vegetables.
Let sit for 30 minutes, then sprinkle with the remaining parsley and serve on top of eggplant round.