Wednesday, July 6, 2016

Summer Grilled Veggies

It's been a while since I have posted....time has just gotten away from me.  So what's been happening?  Well, school is out for the summer, the kids are enjoying outdoor activities, and we have a lot to look forward to this busy summer.

While all these fun activities are popping up, I don't always want to heat up the kitchen for dinner or eat a heavy meal.  Tonight I grilled vegetables I had in the fridge and served it over rice.  Jay will have his tonight over pasta once he's home from work.

This recipe is so extremely easy, yet very filling and satisfying.  It's perfect as a side dish alongside your favorite protein.  Grilled vegetables are also perfect for dinner guests who may be vegetarians or gluten free. 

Here's how it's done:

recipe  (serves 4)

2 bell peppers, seeded and sliced (I used red and yellow)
1 carrot, peeled and sliced
1/4 small red onion, sliced
8 oz. small whole mushrooms (I used crimini)
1 small to medium broccoli crown, broken into florets
1 medium zucchini, sliced
2 tbsp. olive oil
2 tbsp. balsamic salad dressing

After prepping the veggies, I separated them into two bowls.  One bowl with the vegetables that will take a bit longer to cook, carrot, onion, peppers, broccoli.  In that bowl I drizzled the balsamic vinaigrette and salt and pepper to taste.  The second bowl had the mushrooms and zucchini with olive oil and salt and pepper to taste.

Next, I heated up the grill.  I used charcoal, but feel free to use your gas grill.  Once the grill is hot, spread the veggies from the first bowl on a grill pan.  Cover and allow to cook for about 10 minutes.  Then you can add the second bowl (or softer veggies) to the pan.  Cover and cook for an additional 10 to 15 minutes.  The veggies should be caramelized and tender.

Serve over rice or pasta for a main meal, or on the side with a protein.

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