BBQ Take 2: Grilled Vegetables!

Vegetables=BBQ Make your barbeque synonymous with vegetables.  This is a great way to meet your daily vegetable requirement.  Never let your burger go naked.  Dress it up with lettuce, tomato, grilled onions, zucchini, and pepper.  Encourage friends and family to try their meat on a whole grain bun with grilled eggplant, zucchini, red peppers, and mushrooms with a tapenade spread.   The grill is a great place to cook squash, Portobello mushrooms, asparagus, carrots, and eggplant.  Try the below recipe!

Eggplant and Pepper Tapenade

Ingredients

1 eggplant

2 medium red bell peppers

Slice the eggplant and red peppers and grill for 20 minutes or until the veggies become tender.  Place the grilled eggplant and red peppers into a food processor/blender, mix until it turns into a spreadable paste.  Use this spread on your burgers Instead of mayo or mustard for a healthy low-calorie option that has great taste.

Salad Tip:  Do not forget to serve a large tossed salad as a side dish at your picnic table.  Mix spinach with sliced strawberries, oil and vinegar with sesame and poppy seeds on top to create a delicious summer salad, see this link for directions:  Spinach and Strawberry Salad.

 

 

Do you remember those seasoning and marinade recipes  we talked about before?  Use them on the vegetables to get the pickiest of eaters to gobble down their veggies.

 

Share your favorite salad or grilled vegetable recipe!

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