Grill up some veggies to keep in your fridge for one week – making summer meals a breeze!
I was grilling up some veggies this weekend and I had extra, so I stashed them in glass jars to keep on hand for the coming week. This was so handy and made meals a cinch for the following whole week.
Here are things I did this week with my grilled vegetable supply to make dinner in less than 20 minutes. Spread a thin layer of ricotta on a Wasa style or other crisp cracker, then top with the diced grilled veggies. Top a favorite pizza crust with marinara and some sliced grilled vegetables and a little Parmesan. Spread a thin layer of refried beans on a tostada shell and then top with diced grilled vegetables and sprinkle with grated cheese and salsa.
And, I tossed grilled vegetables with vinaigrette and a few crumbles of feta cheese to make a five-minute lunch! YUM.
This idea is genius, I tell you!
For my vegetables, I used bell peppers, zucchini, summer squash, red onion, small red potatoes. I pre-cooked the potatoes in the microwave oven for a minute so they would finish cooking the same time as the rest of the vegetables. Worked great!
Just choose your vegetables, toss them in a little oil and some S & P, and throw on the grill.
That’s it. Really.
When you take them off the grill, you can squeeze on a little lemon juice to brighten the flavors a little. Totally optional, but I recommend the lemon squeeze.
Other bloggers do vegetable mixed grill: