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
Ingredients:
Marinade:
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
Cooking Spray
Directions:
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
Ingredients:
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
Cooking spray
Ranch Dressing (recipe below)
Directions:
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.
Ranch Dressing
Ingredients:
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
Directions:
Place all ingredients in a bowl. Whisk
together throughly. Cover and Chill.Yields 1 cup of dressing.
