Recipes

[Mj12]

We love to grill vegetables and we do it most nights outside on the grill.  Many times, he'll grill the veggies first (since they take up so much real estate on the grill), then bring inside, then we grill the protein.  We have tried to roast veggies inside, many times - both in a cast iron skillet and in the oven - grilling outside is so much easier IMO, quicker, very little cleanup but most importantly, tastes best.

We just brush any vegetables very lightly with olive oil, sprinkle w/salt and grill. 

[Mary Bailey]

I get Home Chef sometimes. I now make this all the time.

Zuchinni sliced & quartered, diced shallots, chopped fresh dill, olive oil, salt & pepper.

Heat oil in fry pan add zuchinnin & shallots, cook until slightly soft add salt, pepper and dill.

[ECBG]

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@ECBG wrote:

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@susielong wrote:

I  make my roasted vegetables, zuchinni, squash, mushrooms, onions, and cherry tomatoes tossed with a Olive Oil Balsamic Vinegarette, add a little Moore's marinade to the mix, toss. Place on a foil lined pan and sprinkle generously  with Cavender's All Purpose Greek Seasoning. Roast at 425 or 450 for 30-45 minutes. 

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@susielong I don't know Moore's marainede or Cavender's Seasiong.  Is this a lot of salt?

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@susielong No.  Cavenders is for people whom prefer less salt.