Summertime and the living is easy....
Sorry could help myself. Summer has arrived, in all it glory and heat. The last thing you want to do is stand over a hot stove and heat up the house. The electric company gets enough of our money as it is. So heat up the grill, or better yet let some else do it. Here are a couple of recipes from my mom's collection for those of you that are not total carnivores....
Grilled Marinated Mixed Vegetables
2 Tbsp olive oil
2 Tbsp Fresh Parsley, chopped
2 Tbsp Fresh Oregano, chopped
2 Tbsp Fresh Basil, chopped
1 Tbsp Balsamic vinegar
1 tsp Kosher salt
1/2 tsp Black pepper
6 cloves Garlic, minced
Now the veggies:
1 Red onion
18 Asparagus spears (about ¾ lb)
12 Cremini mushroom caps
1 (1 lb) eggplant, cut crosswise into 16 (¼ inch thick) slices
1 Red Bell pepper, cut into 6 wedges
1 Yellow Bell pepper, cut into 6 wedges
Combine marinade ingredients into extra large ziplock bag. Cut red onion into 6 wedges leaving root end intact to hold onion together. Add onion, asparagus and next 4 ingredients to marinade bag. Seal and marinade in refrigerator 2 hours turning bag occasionally.
Prepare grill for cooking.
Remove vegetables from bag and place on grill rack sprayed with cooking spray. Grill 6 minutes on each side or until tender.
Yields 6 servings.
Grilled Vegetables with Ranch Dressing
2 Red Bell Peppers, seeded
2 Yellow Bell Peppers, seeded
1 (1 lb) eggplant cut in half lengthwise
16 Asparagus spears (1 lb)
1 Med. Zucchini or Squash, halved
8 plum tomatoes
2 Tbsp olive oil
1/2 tsp Black Pepper
1/4 tsp salt
Ranch Dressing (recipe below)
Prepare Grill. Coat grill rack with cooking spray.
Brush vegetables with oil and sprinkle with pepper and salt. Grill peppers for 5 minutes. Turn peppers. Add eggplant grill for 5 minutes. Turn eggplant and peppers. Add asparagus, grill for 5 minutes. Turn vegetables. Add zucchini or squash, grill for 5 minutes. Turn vegetables. Add tomatoes, and grill for 5 minutes. Keep an eye on the vegetables to keep from over cooking. Remove them from heat when they are tender.
Cut peppers into quarters. Cut Eggplant, zucchini, and squash into 8 pieces. Serve with ranch dressing.
Makes 8 servings.
3/4 cup Buttermilk
1/4 cup Sour Cream
1/2 tsp Dry Mustard
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/4 tsp Salt
1/4 tsp Dried Dill
1/4 tsp Black Pepper
1 clove Garlic, minced
Place all ingredients in a bowl. Whisk together throughly. Cover and Chill.
Yields 1 cup of dressing.