4. Tomato “pizzas”: Halve 3 midsize tomatoes and sprinkle with 1 tablespoon
grated Parmesan cheese (or do a mix of Parmesan and grated mozzarella). Grill
until golden, 1 to 2 minutes. Drizzle with ½ teaspoon balsamic vinegar. Scatter 1
teaspoon sliced fresh basil leaves on top.
5. Curried-up carrot sticks: Toss 120 g carrot sticks with 1 tablespoon chopped
fresh coriander, 2 teaspoons fresh lime juice, ¼ teaspoon curry powder, ¼
teaspoon ground cumin, and a pinch of coarse salt.
6. Veggie rolls with nut butter: Spread 2 tablespoons nut butter over 6 stemmed
Swiss chard leaves. Top with strips of pepper, cucumber, and celery. Sprinkle
with chopped fresh coriander and mint leaves. Drizzle with fresh lime juice. Roll
to enclose and cut into vegetable rolls.