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| EAT YOUR VEGGIES! Featured with grilled Scallops and Shrimp Skewer topped with Lemon and Almond Butter |
Before I begin today’s healthy food post, I want you to know that we have a winner in the give-away; a one-year free subscription to Cooking Contest Central.* The winner is Betsy Bridge. I know she will put the subscription to good use as her two daughters are now starting to enter cooking contests. Congratualtions, Betsy!
Next time I try the shark steaks, I will try
her suggestion to pan sear and then lightly braise them in beer or non-alcoholic beer. She told me this was actually her husband's idea. Since there were limited rules here --- Great suggestion and thanks for playing!
It was a good learning opportunity for me as well. Less vibrato, MK – just get to the point! If I ever do a give-away again, I'll be sure to make the challenge something that takes less time. While I got a lot of new followers, I didn't get a lot of people playing the challenge. But I am happy to have all the new followers
so welcome.
I hope you will enjoy my recipes, and I hope you will visit CCC if you want to enter food contests. You will meet some of the nicest people you will ever know, and you might win money and great prizes, too!
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I hope you will enjoy my recipes, and I hope you will visit CCC if you want to enter food contests. You will meet some of the nicest people you will ever know, and you might win money and great prizes, too!
**********
Anyway, in taking that "get on with it" cue, here is a quick post and a VERY
easy dish which you can prepare in a SNAP.
It’s perfect for a hot summer night along with any type of grilled fish
or chicken, even steak! And you can mix
this one up!
It’s a big serving of veggies, but then you really don’t
need a starch. And that will make you
look better in your bathing suit.
Ingredients:
Serves 2:
1 large or two small zucchini, sliced
2 yellow summer squash, sliced1 plum tomato, halved
Other Suggestions: Halved small green tomatoes; tomatillos; asparagus (quartered)
For the Dressing:
2 tbs. freshly squeezed lemon Juice
1 tbs. orange juice (fresh or from concentrate)2 tbs. canola and olive oil blend, plus more for brushing grill
1 tsp. lemon pepper seasoning
Fresh chopped herbs: whatever you like (suggest basil, lemon or lime basil, or mint)
1 ounce goat cheese, crumbled
Note: You can also add a little a little Greek
Seasoning if you like is a bit more savory/salty, or you can substitute balsamic
vinegar for the OJ if you’d like a tangier dish. Also --
cutting the slices evenly will ensure more even cooking.
Directions:
Add all veggies into a large bowl. Whisk together dressing. Pour dressing over and marinate vegetables
for at least a half an hour at room temperature – a little longer if you have
the time.
Preheat your grill or indoor grill pan to medium high heat.
Once grill is heated, add the vegetables to the grill. Reserve
the marinade. Some will cook quicker
than the others. Flip with tongs as
needed until you get nice grill marks on both sides and the vegetables are
cooked to your liking.
Note: Red tomatoes
only need to be grilled on one side, so I normally grill those last.
Once the vegetables are grilled, add them back to the bowl
with the dressing and toss well. Add the
goat cheese was the vegetables are warm and stir to combine the flavors. You can keep the salad warm under tin foil if
you are going to be grilling your main coarse, or you can serve it add room
temperature.
Add fresh chopped herbs right before serving.
Enjoy!
I’ll be back with more light summer meal and side dish
ideas. See you soon!
