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5 Common Fundraising Mistakes that Might Be Hurting Your Organization

Fundraising is hard work, done with the best intentions in mind. While you might get caught up in the spirit of “doing good,” you could be doing it wrong. Whether it’s a communication failure or a lack of foresight, here are five mistakes you’ll want to avoid when…

Life Changes I Wish I’d Made Sooner

By the time I turned 25, I was sure my life was a single-lane highway.

A single-lane highway with no exits. As far as I was concerned, I was headed in the same direction, with no…

3 Easy Ways to Share Nature With Your Kids This Summer

There’s something about the summer that brings out the fun in kids. Long summer days without any thought of school foster the type of carefree living children relish every year. The only bad thing about the summer is it can go by really fast. As parents, it is important to…

Recipe: Grilled Marinated Vegetables

Our review of fancy grilling gear this past week combined with the – finally – warmer weather got us in the mood to fire up the BarB. And I wanted to propose a super simple recipe for you. When I serve these marinated grilled vegetables, I invariably get “wows” and then get asked how I prepared them. They make for a beautiful presentation, are truly delicious (& healthy) AND leftovers, if you are so lucky, are fantastic in panini sandwiches, frittatas (add pancetta!), or salads.

If you haven’t grilled your vegetables this way before, you’ll just go “duh” once you find out how simple it all is.

MARINATED GRILLED VEGETABLES

Pick any vegetable that will hold up on the grill. My favorites are:

  • Portobello mushrooms, whole
  • Bell peppers – in as many colors as you can find them, quartered
  • Zucchinis – green and yellow, sliced lengthwise in about three long pieces
  • Asparagus, whole
  • Eggplant, skin on, sliced in about 1/2 inch thick rounds
  • Red onions, peeled, sliced in about 1/2 inch thick rounds

Marinade

  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 3 – 4 cloves of garlic
  • 1 Tbsp dry mustard
  • Italian spices
  • Salt & pepper

Mix all the ingredients for the marinade. Prepare all your chosen vegetables (I didn’t have eggplant or onions on hand for this exercise, but these are usually our favorite. They absorb the marinate so well…) and lay on a sheet pan. Drizzle on 3/4 of the marinade (Reserve the rest to serve with the cooked vegetables). Use a basting brush to try to cover all veggie surfaces. Allow to marinate for 4 to 5 hours. Grill, serve & ENJOY!

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