Ah. . . . It’s really starting to feel like Spring! And it’s supposed to be another beautiful day here in the Sierra Foothills. This past weekend we were out doing some much need yard work and getting the front porch cleaned up. I can’t wait to be sitting outside in our backyard watching the kids swim in the swimming pool and have a BBQ out back. I’ve always been one to love summer and being outdoors. Soon, we’ll have company or family over for dinner, and will be firing up the grill. I’m looking forward to picking up either chicken, hamburger or steaks (have to watch for those weekly family deals at the grocery store) for the grill.
We’ll enjoy grilling fresh organic vegetables from the farmer’s market in my favorite grill basket I purchased when I was a Pampered Chef consultant to go along with it. In past years, after losing way too many vegetables through the cracks in the grill, I bought these very handy grill baskets that are perfect for grilling just about anything. They both have handles to make it very easy to grill. I put it on the grill and throw my vegetables in it – and they don’t fall into the fire! Yea!
Here’s the best way I’ve learned how to grill vegetables: Slice the vegetables you want to grill and put into a ziploc bag (or a medium size bowl will work too.) Add in a little bit of olive oil, a dash of soy or worcestershire sauce, salt, pepper, garlic powder. Zip the bag and shake the veggies to coat well. Your vegetables can be in this mix anywhere from a few minutes to a few hours. Drain the vegetables a little. You don’t want soggy vegetables. Put them on the grill and cook for a few minutes each side or until tender-crunchy. Yum! Even your pickiest eaters will enjoy eating grilled vegetables. Almost every vegetable is great for grilling. Here’s What In Season This Month:
Apples, Asparagus, Avocados, Beets, Bok Choy, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cherries, Fennel, Grapefruit, Halibut, Pacific, Kale, Lettuce, Mushrooms, Nectarines, Okra, Onions, Oranges, Peas, Pistachios, Potatoes, Radishes, Raspberries, Rhubarb, Rutabaga, Scallions, Shrimp, Pink, Spinach, Strawberries, Tomatoes, Turnips