Friday, July 29, 2011

Grilled Italian Veggies

This dinner turned out great, and the combination of veggies and fats packs a great nutritional punch. I will be doing this recipe again, for sure!

Grilled Italian Veggies
1/8 C Lemon Juice
1/2 C Extra Virgin Olive Oil
2 Cloves fresh garlic- pressed
1 Tbsp Italian Seasoning
1 tsp Onion Powder
1 tsp salt

1 Head Cauliflower
1 Grey Squash
1 Yellow Squash

In small bowl, combine all ingredients.

Using a mandolin, slice squash and cube cauliflower.
Drizzle/brush veggies with mixture and place on medium heat grill till desired firmness.

Start harder veggies (cauliflower) earlier as they will take long than the thinner, softer veggies (zucchini, squashes). I added my cauliflower about 7 minutes before I added my squash.

Add in any veggies you like! Serve along grilled meat.

*Hint- if the grill is on, USE IT! As you can see from the grill, there is more food than the 4 of us could eat for one meal. We do this on purpose. Not only does it save the money in actual cooking process (propane on, use it), but the valuable leftovers ensure you won't be having to buy expensive (and not as healthy) foods for lunches. I grilled up a package of chicken breakfast sausage as well to help with faster breakfast through during the week.

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