In last months newsletter (you can read archived newsletters here), I talked a bit about always wondering what to cook for supper.
Yesterday, I posted one of my favourite side dishes on facebook and the reactions was yummmm! To be fair - I would love it as a main dish with a little chicken breast added to it.
I often stop in at 'No Frills' or farm markets and am amazed at how economical 'not perfect' vegetables are. This side dish cost me $3.00 and it fed six people. We only have two here - so I added some ideas of what I do with the leftovers at the end of the recipe.
BBQ or Oven Roasted Veggies
Prep by soaking 10 wooden skewers in water (2 hours)
Preheat BBQ to 450 degrees (preheat oven to 400)
If BBQing - heat oven to 250 degrees as well
Cut the following into 2 inch (or close) squares (Reminder - squares do not have to be perfect)
1 green pepper
1 red pepper
1 orange pepper
1 yellow pepper
1 sweet onion
Add to the mix 6 large cremini mushrooms (cut in half) or 12 small uncut
6-8 cherry or grape tomatoes
Toss all veggies in 1/4 cup olive oil.
(Optional - add any extra cooked veggie leftovers from the fridge (carrots, brocolli, asparagus)
Sprinkle with 1 Tablespoon of Italiano seasoning
Salt and pepper to taste
Slide each fresh piece randomly on a skewer until all fresh veggies are loaded. (slide tomatoes end to end - uncut)
Place on a perforated pizza sheet or grilling foil. Toss any extra veggies in between.
Place on BBQ or in 450 degree oven (middle rack). While tidying up your sewing area, cook for 30 minutes turning the skewers every 10 minutes so they char evenly. If using an oven you may want to broil for the last few minutes.
Once the veggies look delish - move them to a warm oven while you grill your burger, steak or chicken.
To serve - pull them off the skewers and place in a bowl. So pretty! (I only cook them on skewers for ease of turning them while cooking.)
Leftovers: Make a gourmet sandwich by using the peppers (now cooked and flat) in grilled sandwiches or in summer soups. They taste great cold in a pasta salad. Simply toss with cooked pasta and little Italian dressing. ( I also toss in cooked chopped leftover sausage). Enjoy.
Now we return you to our regularly scheduled quilting news!
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