Monday, January 17, 2011

Grilled Vegetables

Whenever I grill, I try to take the time to hunt through the fridge for appropriate veggies to toss on before or after I cook the meat. These are great as a side with the meal or really great the next day on some crusty bread.

I prepared the following ingredients in the following manner;

yellow hots, whole
bell pepper, big slices
zucchini, 1/4" lengthwise slices
onions, thick slices so they stay together for the most part
tomatoes, big slices so they don't completely disintegrate

I toss them in a big bowl with a little olive oil, salt, pepper and some dried herbs. I grilled these for around 12 minutes turning 3 times after the meat had come off the grill (marinated flank steak, by the way).

Other appropriate veggies would be; any kind of capsicum, portabella (or other large) mushrooms, eggplant, any kind of summer squash.

Fall veggies like sweet potatoes, winter squash, potatoes and other corms/roots could be done sliced thinly as well but would require more time on the cooler side of the grill to finish cooking.

I remove the veggies from the grill and toss them in the bowl that had the residual olive oil and seasonings.

These are delicious hot or at room temperature.


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