Very easy way to cook veggies during grilling season! Wash veggies, put in center of foil, season, make foil boat around them and drop on the grill! Voila. Last night I made two boats.
Mini carrots, mini squash, oil, salt, pepper, garlic powder, onion powder:
Criminis,white onion, whole garlic, oil, salt, pepper, smoked paprika (P.S. when the garlic is soft, it is creamy, a little sweet, and makes a great spread on steak!):
I get in a slump, where I eat tons of salads. I love them, and I’m fine with it, but I don’t think my stomach is fine with raw vegetables all the time. So I’m in that area right now where I’m forcing myself to eat more cooked vegetables, and change it up. It helps that it’s Fall, too. I kind of forget how yummy celery is. Just crisp, clean and crunchy. I bought some, and it sat in the fridge for a while, then I decided to use it all up and make some random veggie dish. Here’s what I ended up with (I’m also on a mustard kick lately-so many options!).
Balsamic Honey Mustard Vegetables
- 1 bunch celery
- 3 cups cauliflower
- 1 red onion, loosely chopped into chunks
- Whole garlic cloves
- Honey mustard
- Balsamic vinegar
I brought a pot of water to boiling on the stove, and salted/peppered it. Then I added the celery and garlic since they’re more firm. I kept everything boiling, then added the onion and cauliflower. Once everything was cooked, but not mushy, I strained it. I tossed it in some organic honey mustard and a drizzle of balsamic vinegar, with an additional season of salt and pepper. So good. Sorry for the crappy pictures.
I roast veggies, lots of them. I keep it pretty darn simple too. Herbs and spices make it easier to change-up the flavors, even if methods remain the same.
In my no nightshade journey, I am finding I really miss spicier/peppery foods (chili, paprika, etc.). I decided I’d buy some horseradish, and make some roasted veggies with it, as it can be pretty spicy/flavorful, plus it isn’t something I use often, so I welcomed the flavor.
Horseradish Roasted Vegetables
- Roasted veggies of your choice (I used whole garlic, brussels and carrots)
- Bacon Fat
- Kosher salt/pepp
I roasted the veggies in the oven until they started to brown. I melted a little bacon fat in a glass dish, and once soft I dropped a couple large TBSP of horseradish (not sauce/creamed, just prepared horseradish in vinegar), mixed, and then dumped over the veggies. I tossed them and sprinkled lightly with kosher salt/pepp.
Voila! They were fabulous.