As Labor Day quickly approaches, there is buzz about what to bbq. I suggest before you fill up on tri-tip, eat your vegetables first. Try making a panzanella salad or a bowl full of mixed greens with firm, but ripe plums, green onions, and goat cheese. Also, grilled corn on the cob is delicious. It is so sweet, you can even skip the butter. Or try grilling a medley of vegetables. They are simply delicious and your friends will keep asking you, "what is your secret?"
A recipe that is a favorite whenever we grill is:
1 Eggplant- sliced
2 Red or Yellow Bell Peppers
15 Mushrooms- Bottoms removed
2 cloves Garlic
Fresh Thyme- minced
Olive Oil
Balsamic Vinegar
Kosher Salt and Fresh Black Pepper
Slice and wash vegetables. Place in a large mixing bowl. If you have extra time and bowls, keep mushrooms separate. Place garlic and thyme, a healthy pour of Olive Oil, a Couple splashes of Balsamic Vinegar, and salt and pepper to taste into the mixing bowl. You should have enough liquid to create a marinade for the veggies. Marinate at room temperature for at least one hour.
Note- Eggplant really absorbs liquid. It is always good to have extra or to add a little more halfway through the marinating process.
Enjoy the beautiful colors and nutrients this dish presents. Goes great alongside any red meat or fish you would be preparing.
Happy Grilling!
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