Primal Bruschetta

My family loves bruschetta.  No, really, they love it.  This is the recipe I've used for years.  Unfortunately, putting it over pasta is no longer an option for a grain-free family.  That didn't stop us, however.  Bruschetta is already primal!  As long as you're sourcing good vegetables, you are good to go.

I just used bigger chunks of zucchini and bigger pieces of meat thank I used for my Capellini Pomodoro and our Bruschetta became a meal!  I didn't change my basic recipe...I even had tomatoes and zucchini from our own garden to make it that much better--I don't think you can get any more local than that...SRSLY.

As you can see, it became more of a stew than anything else.  It was amazing.

I even went hog-wild and topped mine with parmesan cheese. 

Erin's Bruschetta
Inspired by the Capellini Pomodoro @ Hotel Figueroa

Directions:
8 tomatoes - chopped
2 small zucchinin -chopped
1 small onion - diced
2 tsp. ground basil
1 clove of garlic - minced
2 tsp. balsamic vinegar
1/2 tsp olive oil
1/4 tsp salt
1 tsp ground pepper
2 T. grated Parmesan cheese
I won't lie to you.  Going primal has taken some adjusting.  Pasta-based meals were a mainstay in our family.  We are constantly redefining meals...tweaking here and there.  Still, the pay-off has been well-worth the hassle.