photo by Joy Newman
Grilled Vegetables
Several years ago we tried the South Beach diet and fell in love with grilled and roasted vegetables. I don’t have an exact recipe for the way we grill veggies–but you’ll figure it out. I have faith in you! Grill whatever is growing in your garden, season as you like and enjoy.
assorted fresh vegetables such as:
bell peppers, halved and seeded
zucchini or other squash, sliced into strips (thick or thin your preference)
eggplant, sliced
onion, sliced thickly
mushrooms
broccolini or broccoli with stems
salt and pepper
olive oil
1. Prepare vegetables as described above. Lay in a single layer on a baking sheet. Sprinkle salt and pepper (regular or lemon pepper is great, too) over veggies and drizzle with olive oil. Mix with your hands to coat evenly.
2. Prepare your grill (we have a gas grill so I’m not helpful with a charcoal grill) and BBQ veggies until desired level of doneness. They are great eaten hot off the grill, or at room temperature if cooked ahead of time. I usually serve as a side with a protein and a starch. Leftovers are great diced up and added to scrambles, tossed on a salad, layered in a sandwich with hummus, or added to pasta.
Today’s kid-friendly lunch tip is from Everyday Food: “A welcome bit of nutrition trivia: Popcorn counts as a whole grain! Drizzle with a bit of olive oil and season with grated Parmesan to make it even tastier.”
Today’s kid-friendly lunch tip is from Everyday Food: “A welcome bit of nutrition trivia: Popcorn counts as a whole grain! Drizzle with a bit of olive oil and season with grated Parmesan to make it even tastier.”
posted by Joy Newman
