There hasn't been much time for blogging lately. My work world has been extraordinarily full the past many months and especially the last three weeks. Monday we began transacting business in a new accounting/inventory software package. There was data to convert and processes to reinvent. We survived our first week and I am so proud of the exceptional people I work with. What a fantastic team we are! That hasn't left much time for cooking or thinking about recipes to share.
Last night I was just so hungry for good food. I had to cook. I went to Dierbergs for beef tenderloin medallions to put on the grill and decided we'd have some grilled veggies to go along with them. This recipe makes use of my Pampered Chef BBQ Flexible Basket and it couldn't be any easier.
Slice your veggies into 1/2" chunks/slices. Place them into a large bowl. Drizzle olive oil over the top and then sprinkle with sea salt and fresh ground pepper. Shake to coat all veggies and allow to sit until about 10 minutes before the rest of your dinner is ready.
Place the veggies in the grill basket and secure the handles. Place the basket on the grill and lower the lid (the handles will stick out the front of the grill). Grill five minutes on each side.
So, you ask, what kind of veggies can be grilled?
My favorite: Portabella Mushroom Caps and Yellow Onions -- Wash and slice the mushroom caps into 1/2" slices. Peel and slice the yellow onion into 1/2" slices and then separate into rings. These veggies grilled together are a perfect compliment to a good steak.
Alternate: Zucchini, Yellow Squash, and White Onion -- Wash and peel the zucchini and squash into 1/2" chunks. Wash, peel and slice the onion into 1/2" slices and then separate into rings. These are perfect with just about any grilled entree you choose.
Grilled veggies are a family favorite -- even the little kids like them. There's just something about the grill that makes food good.