Yes! Love my grilled veggies...esp zukes, cherry tomatoes, yellow squash, and mushrooms!
Here's another of our favorites, from the blog...
2 zucchini, cut into quarters lengthwise
2 eggplant, halved lengthwise
2 yellow squash, cut into quarters lengthwise
2 red onions, quartered
1 pint grape tomatoes
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 Tbs finely chopped fresh oregano leaves
1/4 cup finely chopped Italian parsley leaves
1/4 cup fresh basil leaves, torn
Heat the grill to medium-high.
Toss all veggies in a bowl with the 1/2 cup of olive oil, and coat well. Add salt and pepper, to taste.
Grill veggies, cut side down for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover your grill, and cook the remaining vegetables for 2 more minutes, or until almost cooked through.
Transfer vegetables to a cutting board and coarsely chop (leave the tomatoes whole).
Put the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste.
Serve at room temperature, with toasted pita wedges and goat cheese.
Note: The leftovers, if you have any, are great the next morning over eggs scrambled with a little feta cheese!
If the weather isnít conducive to firing up the grill, roast the vegetables in a 500į oven for 25 minutes instead of grilling them.
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