Monday, May 23, 2011

Mixed Grill and Give Away Winner

It has been so rainy and gross here lately that I have been forced to grill indoors on my George Foreman. I scored a bunch of great produce at the Farmer's Market and decided to grill a bunch of veggies up with some chicken. I love grilled veggies. They can be served hot, warm or room temperature and are always great.

Mixed Grill
Green Onions
Asparagus
Cherry tomatoes
Any other veggies (squash, eggplant, onions, mushrooms, beets, baby potatoes or what ever your heart desires)
Olive oil
Fresh Rosemary (or other herbs, a little or a lot depending on your tastes)
Lemon Zest
Kosher Salt
Pepper
Meat ( I like to use chicken and Beef)

Heat your grill to medium heat. Combine veggies with herbs, salt, pepper, lemon zest and oil. Grill until just tender. Once your veggies are done cooking grill meat, and serve.

I love this dish because it can easily be manipulated to serve a large group of people or just one person. It isn't very labor intensive and comes together in just a few minutes.



The winner of our Memorial Day Contest and Give away is Ana Gomez! Her awesome Banana Nut Bread recipe will be featured on the 27th!

Congratulations Ana and thank you everyone who posted a recipe !

Happy Grilling!

Joy

1 comment:

Elizabeth said...

Congratulations to Ana...considering there is always a never ending supply of ripening bananas it is always good to have another bread recipe. Looking forward to it.

We made roasted vegetables last night. First time I tried it. Chuncked up gold, red and sweet potatoes, zucchini, mushrooms, onions and cherry tomatoes. Drizzled with olive oil and balsamic vinegar, seasoned with salt and pepper, rosemary and marjoram. Did the longer cooking potatoes first and gradually added in the rest.

I had almost used the georgeforman but then decided if I used potatoes that would take place of a pasta or rice. Served with chive cottage cheese and fresh cherries.