Grill vegetables along with any grilled main course. This recipe suggests broccoli, eggplant, squash, and peppers, but don't stop there. One surface for everything, minimum cleaning. Guys like that. Er, everyone likes that.
(This particular method appeared in my Cooking For Guys, reprinted with permission.)
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4
1/4 cup olive oil
2 TB chopped garlic
1 1/2 teaspoons Italian seasoning
1 head broccoli, broken into florets about 1 1/2 inches wide
2 large bell peppers, seeds and stems removed, quartered lengthwise
2 small (10-inch) fresh zucchini, washed, ends cut off, and quartered lengthwise
1 small eggplant, peeled and cut into lengthwise strips about 3/4 inch wide
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
Hot pepper sauce (optional)
Start the grill. In a small cup, mix the olive oil, garlic and Italian seasoning. Place the veggies in a large bowl. Pour the oil mixture over the vegetables and turn to thoroughly coat. Lay the vegetables on the grill in a single layer and cook for 3 minutes per side, or until softened. Distribute to serving plates, and season to taste with salt, pepper, Parmesan cheese and hot sauce (if using).
Serve on the porch on a late summer evening, and keep those warm days in mind.
No comments:
Post a Comment