Get Your Veggies Here
Finally BBQ season is back! Grilling is a great, easy way to get your daily servings of veggies. You can skewer them, wrap them up, or just slice, dice and toss them on the grill. Most veggies are delicious this way so pick your faves and dig in. Here's a suggestion for tin foil wrapped veggie packets. (Great for camping trips)
GRILLED VEGGIES
Ingredients
1 large green bell pepper
2 large red bell pepper
1 large yellow or orange bell pepper
1 medium zucchini
1 medium yellow squash
1/2 small bag baby carrots (approx 20-24 med?)
approx. 2 Tbs extra virgin olive oil
Your favorite grill seasoning (ie: Montreal, or a mix of dried onion, garlic, sea salts, thyme, black pepper, red pepper flakes, etc.)
Directions
Chop bell peppers into big chunks. Chop zucchini and squash into large bite-size chunks. Grab a one-gallon ziploc bag or equal-size re-sealable container. Drizzle olive oil into bag. Throw in chopped veggies and half a small bag of baby carrots. Shake your favorite seasoning mix over all. Close bag and shake to coat.
If grilling on an outdoor grill, make sure grill is good and hot. Throw veggies onto aluminum foil and wrap up tight. Place directly over flame for probably 15 minutes. Open foil (watch out for steam!) and test the veggies by poking a carrot. If it's slightly soft, they're ready to eat).
Dish makes approximately 4 to 5 servings.
RUSTIC ROASTED VEGGIES
Here’s another way to do veggies. I think roasted veggies are just about the best thing going. I love how soft and sweet these root veggies get. I’m making this side dish to serve with maple glazed salmon.
These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant.
Ingredients
2-4 medium carrots, chopped
2-3 medium potatoes, chopped
8-10 gloves garlic, peeled
6-8 mushrooms, halved
1 small yam, cubed
1/2 lb medium tofu, cubed
2-4 tbsp olive oil
1 tbsp dill
2 tbsp rosemary
cracked chilies (to taste)
salt (to taste)
pepper (to taste)
Directions
1. Preheat oven to 350F. Place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. Sprinkle with dill, rosemary, chilies, salt, and pepper and mix together until well incorporated.
2. Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when potatoes can be pierced easily with a fork.
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