Grilled Veggies
Busy Summer Monday afternoon and looking for what to throw together for dinner not only for tonight but maybe the next couple of nights? It’s warm, and I really don’t want to eat heavy food on these lovely nights, so I have a solution for you! Stop by your local market and pick out a bunch of your favorite veggies that go great on the grill! Zucchini, all colors of Bell Peppers, Red and Yellow Onion, Asparagus, mushrooms and Yellow Summer Squash to name a few. Toss them lightly in Olive Oil and Salt and Pepper and grill till tender on a Medium temp, turning often as not to burn and making sure they get the lovely grill marks.
These veggies can stay in your frig in a airtight container for up to 3 days, and used in so many wonderful ways!
Now, Comes the fun part! Tonight? How about Pasta Primavera? Fresh Pasta tossed with your warm grilled veggies and topped with fresh Parmesan, served with a salad and crusty French bread.You could even toss in some Pesto if so desired.
Tomorrow morning? scramble some of the chopped up veggies into your eggs in the morning and add some fresh feta. YUM!
Tomorrow nights dinner? Let’s do a spin on Taco Tuesday! Pick up a Rotisserie Chicken and make cheesy chicken and roasted veggie quesadillas!
Wednesday? Take the left over veggies and Stir Fry them with some Shrimp and a drizzle of Teriyaki sauce, Serve over white or brown rice and your all set!
A few more dishes to add the veggies to could be a grilled chicken and veggie panini, roasted veggie pizza, or as a side dish for a big fat steak. your options are endless with this gorgeous selection of vegetables.
I will be writing more on easy weeknight dinners that are delish and simple to throw together for one person or your entire family.
Planning like this for the week doesn’t have to be hard. Heck, these Grilled veggies would even be a star on an antipasto plate for the weekend as well. So take advantage of your produce stands and put the veggies to work in your meal planning and diet this summer season.
Pasta Primavera
1 Tbsp Olive Oil
1 tsp minced Garlic
Dash Red Pepper Flakes
1/2 cup Heavy cream
Parmesan cheese to taste
2 Tbsp finely julienned fresh Basil
zest of 1/2 of a lemon
1. Cook desired quantity of Pasta ( I love Gemelli) of your choice according to package directions in salted water. Drain reserving 1/2 cup cooking liquid.
2. Select 1 cup per person of your grilled veggies ( warm)
3. Place 1 Tbsp Olive Oil, 1 tsp minced garlic, and a dash of Red Pepper Flakes into a small sauce pan. Cook until fragrant and bubbles start to form around garlic, 30-60 seconds being careful not to burn. Stir in 1/2 cup of heavy cream and the reserved pasta water. heat until warmed through.
4. Place cooked Pasta in a large bowl and toss with warm cream sauce, toss in grilled veggies and fresh basil and Salt and Pepper to taste. Plate the pasta and sprinkle with Parmesan cheese and a light zest of lemon before serving.
Sauce serves 4-6 servings of pasta
**You may omit the cream sauce if trying to cut calories. Just toss the Pasta with Olive Oil and veggies, Salt and Pepper, Parmesan and lemon.
