veggie recipe

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Grilled Summer Veggies (Serves 4)

2 Yellow squash
4 Medium carrots
2 Zucchini
½ tsp Kosher salt
½ tsp Course black pepper
½ tsp Garlic, fresh and chopped
Butter flavored oil (desired amount)
1 large ziploc bag
1. Cut cleaned zucchini, carrots and yellow squash into five-to-six-inch long sticks. Sticks should be about ½ an inch thick for grilling.

2. Place the veggie sticks in a large ziploc bag. Add kosher salt, course black pepper, fresh chopped garlic, and butter flavored oil. Garlic, salt and pepper should be added according to your taste. Use just enough oil to coat the veggie sticks (too much oil will create smoke that will turn the veggies gray).

3. Seal and shake the bag to coat the veggies evenly.

4. Begin grilling the carrots as they will take longer than the zucchini and yellow squash. Grill carrots for about 4-5 minutes.

5. Grill zucchini and yellow squash about 3-4 minutes or until al dente.

6. Serve with dinner or enjoy as a snack.

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