Organic Garlic Granules in Extra Virgin Olive Oil, USDA Organic Certified made by Garlic Gold 3.75 oz (Pack of 6) Keto & Paleo Friendly never any soy, no MSG & sugar free" /> 12 mini bell peppers 1 large shallot, diced 2 Persian or Kirby cucumbers, diced 1 up cherry or grape tomatoes, diced 1 large avocado, diced 1 mango, diced 5 sprigs cilantro leaves, chopped 2 tablespoons Garlic Gold Nuggets in Oil 1 tablespoon apple cider vinegar 1 tablespoon Garlic Gold Southwest Nuggets  (plus more for garnish) 1/2 teaspoon red pepper flakes 1/2 teaspoon salt Cut the peppers in half lengthwise, then remove the seeds. Set aside on a large serving platter. Combine the rest of the ingredients in a large mixing bowl to make the salsa. Scoop the salsa into the bell pepper halves. Sprinkle more Southwest Nuggets on top and serve right away. 1 medium eggplant, sliced into 12 rounds 1/4 teaspoon sea salt 2 small (3.75 ounce) jar  Garlic Gold Nuggets in Oil 2 medium zucchini, sliced into sticks 8 ounces crimini mushrooms 12 mini bell peppers, halved and seeded 1 pint cherry tomatoes 2 sprigs basil, stems removed Sprinkle the salt over the sliced eggplant and let sit for 15 minutes. Pour a tablespoon of oil from the top of the jar of Garlic Gold into a  large skillet over medium heat. Add half of the egpplant slices to the  skillet and sear for two minutes. Flip the slices and sear for two more  minutes. Transfer to a platter to cool. Repeat with the rest of the eggplant. Add  another two tablespoons of Garlic Gold oil to the skillet. Saut the mushrooms for five minutes per side they take a while longer to brown. Transfer them to the platter. Use  another tablespoon of oil to saut the zucchini sticks until browned,  about four minutes. Repeat this process with the bell peppers and cherry tomatoes, adding them to the platter as they finish cooking. Arrange the vegetables nicely on the platter, then spoon on Garlic Gold nuggets in oil and garnish with basil leaves. Recipe  Note: If you&#039;re already grilling dinner outside, you can grill your vegetables too! Just use a grill basket for smaller items like tomatoes and mushrooms, or thread the vegetables onto skewers for antipasto kebabs.