Family-Style Grilled Veggies

Simple Summer Recipes- Part 2

I had a really great response to last weeks Quinoa salad so I will take that to mean 2 things: #1 you like quinoa and #2 you want super simple recipes for your summer cooking!

This week it will be my first non-recipe recipe that I have ever posted ūüôā

It would be difficult to even call this a recipe…it’s more of an idea. An idea that is served in my house at least once (sometimes twice) every week when the weather is nice. Everyone loves it!!! We usually are sitting in the backyard and the sun is still shining while we dig into the very large plate of grilled veggies. This meal is beyond easy and requires very little thinking (which is kind of what we want sometimes, am I right?) without taking away any of the flavour and of course loaded with nutritional benefits. I usually never plan exactly what it is I am going to grill, I simply look in the fridge and see what I have. Therefore this meal is never the same twice.

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There is basically 2 parts to this meal prep- make the rice & cut/grill the veggies. First, start by getting your rice cooking and depending on which type you choice will determine how long the total prep time will take. I like to use brown rice when I can get away with it but the kids really love jasmine. But don’t be afraid to substitute the rice for quinoa or millet. And I know I say this each time, but it adds so much flavour to our grains when we cook them with stock instead of just water.

While the rice is cooking,¬†preheat your barbecue or indoor grill before you start chopping.¬†Next, grab every vegetable you have on hand and start chopping into large but thin pieces. Really any¬†vegetable works and don’t forget fruit works too. You can grill pineapple, peaches, pears, etc. ¬†I like to throw all the chopped veggies on a large baking sheet and then coat with extra virgin olive oil, fresh squeezed lemon juice and Herbamare (you can substitute salt, pepper, dried basil, dried oregano or dried thyme if not using Herbamare). Here is 2 examples of what I have headed to the grill with recently;

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Individually my kids have their favourite veggies that I try to include every time. One loves asparagus, one loves the sweet potatoes or regular potatoes and I love the mushrooms! However even with their favourites in front of them, they always venture out and try something else from the plate… which is all part of my secret plan ūüėČ And having favourites is why this meal works, there is no “wrong” way to load your plate and everyone gets to customize their dinner without you¬†having to make separate meals.

Preparation Tip: With asparagus, it is much more enjoyable to eat if you shave off the bottom stem with your vegetable peeler. With portobello mushrooms, you must remove the inside gills as they tend to get slimy when cooked. I use a spoon (a grapefruit spoon actually) and scrap the inside of the mushroom before the grill.

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The presentation is what makes this dinner so appealing. Whether you are serving it to yourself, your family or you are having dinner guests, take the time to organize the plate before presenting it. I feel that it makes a difference as we usually tend to eat with our eyes first!

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Although I love all the veggies, my favourite part of this dish is usually the dip or sauce. I tend to make up a new one each time (without any real recipe) but as usual I am trying really hard to write down what I make so that I can share with all of you! Here is a couple of quick ideas for you to experiment with;

Asian Inspired Mayo

1/2 cup Veganaise or your mayo of choice

2 tsp soy sauce

1/2 tsp fresh ginger, grated

1 tbsp tahini paste

Spicy Hummus

1 cup hummus *homemade preferably

1/2 tsp red curry paste

1 tsp harissa

juice of 1/2 lime

Lastly, I wanted to fill all of you in on some really exciting news…I have been brought on a Social Media Correspondent for this years Tofino Food & Wine Festival taking place next weekend. For those of you that have been following me from the beginning you know that this is exactly where I had hoped this new path would lead me. I plan to journal all things food and wine through my Instagram account (@figbasil), posting photos on Twitter and on their Facebook page. Please show your support by “Liking” their Facebook pagehttps://www.facebook.com/pages/Tofino-Food-and-Wine-Festival/165195280193148?fref=ts¬†and this will allow to you to experience the festival from afar!

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It should be an incredible weekend and I am looking forward to sharing the amazing food and wine with you!

2 responses

  1. Dear Emily: † Congratulations for being selected for the Tofino Food and Wine Festival.† We are proud of your accomplishments. † Love, Huggles and Dominus Vobiscum to you, George and all the babes, † Papere and Mamere

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