Brush or drizzle vegetables with extra virgin olive oil and sprinkle with salt and pepper. Grill over medium heat until tender and browned. Grilled vegetables are actually still quite tasty when cold (or reheated). So, grill a bunch of veggies and refrigerate left overs for lunch the follow day or later in the week.
PUTTING IT TOGETHER
I used a spoon to spread some of the arugula sauce on the bottom of the plate, and then laid two layers of zucchini, bell pepper and more spread. Next, I added half a sausage (itself halved so it stayed in place on the stack) and more spread. I topped the stack with grilled onions and basil leaves.
PHASES: If you're in the initial stage of Phase 1 you can use a whole sausage (instead of just half) or another animal protein such as a grilled chicken breast. For Phase 2 substitute the animal protein with a couple slices of mozzarella (water-packed), add a dollop or two of ricotta or sprinkle with 1/4 - 1/2 cup of feta. In Phase 3, slice the vegetables a bit thinner and eat the stack raw.