One of my clients is a cancer survivor who tries to limit the amount of white flour in his diet. By substituting long strips of julienne squash for traditional pasta, this dish provides the comfort of a hearty Italian meal while being healthy and full of big flavors. You can make it vegan and gluten free by simply omitting the shrimp and Parmesan cheese.
1 Sweet Bell Pepper
1/4 Red Onion
2 Cups Grape or Cherry Tomatoes
1 Pound Shrimp, peeled and deveined
1/4 Cup Basil Pesto
2 Medium Summer Squash
1 Cup Tomato Sauce
Salt and Pepper to Taste
Build a nice roaring fire or turn on your gas grill.
Roast the bell pepper over the open flame until completely charred on all sides. Immediately place in a bowl and wrap tightly with plastic. It is important you make a good seal or the steam will escape and make it difficult to peel later.
While the pepper is cooling, toss the tomatoes and onion in a little olive oil and sprinkle with salt. Cook them on the grill over high heat until onions are slightly charred and tomatoes are blistered, 2-5 minutes.
This recipe makes enough for two entrees.