During the summer months most of our weekends are booked with back-to-back barbecue invitations. Either you are inviting friends and family over for a barbecue or someone else invited you to the park, or the beach, or to their backyard for some grub. The star of the menu is most often than not meat, meat, and dare I say more meat. You always find your basic burger/hot dog combo with some chicken and some steak while fruits and vegetables are relegated to the side dish role in your BBQ.
Sea salt and fresh ground pepper
Red pepper flakes
Your choice of herbs (rosemary, basil, thyme, etc..)
Here is a list of veggies you could use for grilling: Asparagus, broccoli, beets, carrots, summer squash, any type of pepper, tomatoes, onions, the list goes on.
- Set your stove top cast iron skillet or your grill to medium heat.
- For your oven, ehow.com recommends that you preheat your oven to between 500 and 550 degrees Fahrenheit. The site recommends that you use a cast iron skillet or a grill pan, but I used a baking sheet pan and covered it with aluminum foil.
- Add olive oil to a small container, 1/4 cup should do, and with a brush start to coat your vegetables.
- Add salt and pepper to taste.
- If you have additional ingredients now is the time to sprinkle them onto your vegetables.
- If you prefer, you can also mix the oil with your additional ingredients. With the brush you will get an even coating of your seasoning on your vegetables.
Tip 2 - For dessert, why not grill some fruit instead of eating cake. If it's a super hot day, take a scoop of ice cream or gelato and place some of your favorite charred fruit on top. YUM!
After I finished my delicious dinner of veggies and only veggies I ended up with a lot of leftover vegetables. I knew I was going to be eating them pretty soon, so I stored them in a container in the refrigerator. If there is one thing you need to know about my family is that we don't like throwing out food or leaving it in the fridge forgotten. If you cooked too much, well then you can eat it for breakfast the very next morning or take it to work for lunch. I went with option one and used my leftover ingredients to make a recalentado for breakfast. You make a recalentado by "reheating" whatever you made the day before. This usually involves a mixture of leftover rice and beans with scrambled eggs. I once had some leftover rice and mixed it with an egg for breakfast and my boyfriend's father thought I was nuts. As a Latina, I say this with much love, but we need to start eating rice in moderation! I love my curves but I don't need to add to them by gorging on rice all the time. That's why I started to cut my consumption of rice to less than one cup (8 ounces) a day. As an alternative to this recalentado, skip the white rice and make it with some brown rice. You can also chop your vegetables a little finer or add some crumbled tofu to supplement the rice all together. Either way the sweetness of these grilled vegetables will outshine all other ingredients and make for a perfectly healthy and filling treat.
- Chop your veggies into small or large chunks (whatever style you prefer)
- Heat a frying pan with a tablespoon of olive oil, set to medium heat.
- Let your vegetables saute for about 5 minutes.
- If you have left over rice around add it to the pan after about 3 minutes, you want to give the veggies time to saute on their own.
- Add eggs (cage free) - The number of eggs you use depends on the amount of veggies you chopped and the number of people you are feeding. (I only like having one egg for breakfast so that's all I used).
- Mix everything together and you have yourself a grilled vegetable egg stir fry.