I love vegetables. I could probably be a vegetarian if I didn't love pork so much, and the occasional In-N-Out. Another one of Morgan's favorites are these grilled veggies. We serve them a lot when we have people over for dinner. I usually do all the prep in the morning so I don't have to worry about it later.
There are a lot of ways to cut the veggies, but after years of trial and error it seems that the best way to slice the veggies is by making long strips. Chunking them for skewers is good but it's not as flavorful.
1 - 2 zucchini
1 - 2 yellow squash
1 - 2 yellow onions
Asparagus
mushrooms
1 cup olive oil
1/4 cup balsamic vinegar
sea salt
pepper
Line the veggies in a deep pyrex pan -- or jelly roll pan (anything that has a lip so the oil won't drain out). Once one layer is in the pan drizzle with Olive Oil. LIBERALLY apply pepper and sprinkle salt. Drizzle a dash of vinegar on the veggies. Repeat process until all the veggies are seasoned.
If you're not cooking immediately, put a damp paper towel over the veggies and put in the fridge.
Over medium heat place the veggies on the grill -- or if you have a BBQ basket use that. Grill veggies, flipping (carefully) once, about 15 - 20 minutes.
Enjoy!
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Cannellini Beans with Sage & Rosemary
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1/2 can diced tomatoes (I used the italian spice blend)
1/8 cup olive oil
1/8 cup flat leaf parsley
4 sage leaves (I used dried sage because I didn't have fresh)
1 branch of Rosemary (fresh)
2 cloves garlic
1/2 cup Romano or Parmesan cheese ( I used grated parmesan)
In a pan, saute tomatoes, parsley, sage, garlic, and rosemary branch in the olive oil. Meanwhile, butter a small casserole dish ( I used PAM). Add beans to sauteed veggies and stir together. Transfer bean mixture to casserole pan and bake at 350 for 50 minutes. Remove the Rosemary stem (leaves will have dissolved off into dish) and sprinkle the cheese on top. Bake 5-10 more minutes until cheese melts and is lightly brown. Serve.