What’s Cooking For Supper?
Sunday supper at my house is the perfect time for family gatherings and outdoor cookouts. Who doesn’t love a good barbecue.
Chicken or fish, burgers or hotdogs? Everyone has their own personal preference. That’s all fine and dandy. Just so we are eating healthy. And perfect way to pull a healthy meal to together is to serve mixed grilled vegetables.
The following is one of my favorite recipes for grilled vegetables.
Grilled Mixed Vegetables
1/2 cup olive oil
1/4 cup finely chopped fresh basil leaves or 2 teaspoons dried basil leaves, crushed
1 teaspoon seasoned salt
2 garlic cloves, minced
You can all mixture of vegetables that are your personal favorites.
1 small egg plant, halved
1 large green bell pepper, halved, seeded
1 large red bell pepper, halved, seeded
1 small summer squash, halved
1 small head cauliflower
1 large sweet onion, quartered
1 zucchini, halved
Heat grill. In pint jar with tight-fitting lid, combine all basting oil ingredients. Shake vigorously to blend. Place vegetables in 15x10x1-inch baking pan. Pour basting oil over vegetables, stir to coat.
When ready to barbecue, place vegetables, cut side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 14 to 18 minutes or until crisp-tender, turning once and brushing with basting oil to keep surfaces moist. (Cooking time will vary according to size of vegetables.) Cut vegetables into bite-size pieces.
* This recipe is from the Pillsbury cooking website.