My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Sunday, July 18, 2010

Grilled Vegetables

This is one of those use anything you want of like recipes. I normally make this when I have a little bit of this and a little bit of that in the fridge. All garden fresh of course.

This is my favorite blend, you make your own.

Even people who don't like vegetable like them when they're cooked like this.

Grilled Vegetables
Servings depend on how many veggies you use
print recipe

Red and/or green peppers
Summer squash and/or zucchini or whatever
Portobello mushrooms

Parboil such veggies as carrots and broccoli.

Marinate the vegetables for half hour, adding mushrooms and eggplant during last few minutes. I use a combination of Good Seasons Garlic and Herb salad dressing, balsamic vinegar, and olive oil.

Place the vegetable in a grilling wok and grill over medium-high heat for 10 minutes, or so, turning regularly. A large skillet works also.


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