Who doesn't love grilled vegetables?
To me grilled vegetables is like chocolate cake to a chocoholic. Once I start I can't seem to stop eating them, pair them with hummus and to me that is heaven!
I always grill extra so I can have some in the fridge to use for a quick lunch etc.
Grilled veggies stay good in the fridge for up to 3-4 days.
You can use sauteed in the winter but they are not quite the same as from the grill.
Keep in mind the vegetables you use should need about the same cooking time.
So if you are going to grill carrots with zucchini make sure the carrots are cut smaller than the zuch otherwise one will not get cooked or one will be burnt.
I always cut up my veggies in 2-3 inch pieces, then I soak them in a large glass bowl (up to 2 days in advance) with balsamic vinegar, olive oil and herbs. To cheat I often will use a salad dressing out of the bottle.
You can use any variety of vegetables but I always use Onion!
My recent mix; Onion, green pepper, yellow pepper, chocolate pepper(I bought the latter plant at the Frick greenhouse http://www.frickart.org/index.php)
Don't be afraid to use mushrooms, they are yummy. My 14 year old loves them this way.
Add grilled veggies, as a side dish, to a soup to make it healthier, and on sandwiches.
Kids Rated Best Grilled Cheese
My kids say that I make the best Grilled Cheese.
Okay, the truth is my husband started making these and the kids say he does it better. But I am often the one who is available to make them so I suppose I am second best here.
The trick is to use a hearty white bread, not the wonder stuff. I use Pepperidge Farm whole grain white.
Butter both sides of bread (soften the butter in the microwave first)
Grill 2 slices on one side in the pan until brown
Flip over one piece and add cheese (I use shredded cheese) to the browned side putting the other browned slice side on top of the cheese slice. Untoasted slice should be facing up. When the one side is browned flip over.
Hint: to make sure the cheese melts thoroughly, use a pot lid over the pan to keep the heat in.
This may seem obvious to you but my mom always made them with the inside bread untoasted and these are SO much better. With kids, it's the little things that matter.
For the more adventurous child add tomato on top of the cheese!
Grilled Hummus Fold - Gluten Free and Vegan (or not)
For the adults as an alternative to the simple grilled cheese.
To make this gluten free I use millet and flax lavash (looks like a tortilla and comes frozen) which can be bought in the healthfood store.
You can choose to use a Tortilla or bread, although with bread there won't be a fold.
Filling;
Grilled veggies - chopped
hummus - you can make your own but I prefer Sabra brand, which is my favorite, and comes in many flavors, including, plain, grilled pepper, sundried tomato, and pinenut.
cut up soy cheese (for vegan) or shredded regular cheese for vegetarian.
Use Earth Balance buttery spread (vegan, organic and the grocery store carries it)to butter both sides of the frozen lavash (or tortilla)
Brown one side and turn over.
Quickly add your filling to the browned side and fold over. browning on both sides of the half moon.
Eat with chips and salsa, yum!!
Favorites:
Cinco De Mayo Salsa (all kinds)- you can pick this up Wednesday at Mt Lebanons Farmers Market (http://www.mtlebanonlionsfarmersmarket.com/), or the Strip on Saturdays afternoons(Arturo has an outside stand) or uptown Mt Lebanons market on Sat morning.
Sabra Hummus - http://www.sabra.com/
Earth Balance natural spreads - http://www.earthbalancenatural.com/
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