What’s that saying… “If you build it, they will come”? Well, I think it’s that way with vegetables. I’m pretty sure most of us don’t eat enough because of the prep work and cooking involved. Sure, there’s always raw carrots, and peppers, and cucumbers, but don’t they just get old after a while? But if you could have delicious cooked and seasoned vegetables all ready to go, you’d eat them, right?
In the winter, I try to roast a big pan of vegetables, so I’ll have them for a few nights. I love the Brussels sprouts and squash combo for fall, and the lemon and garlic roasted vegetables for late winter. But in the late spring through summer, the oven is off, and the grill is on, so that means grilled vegetables, which are so easy. My favorite is always asparagus, but when I have a good variety of vegetables available, I think it’s worth it to cut them all up, brush them with a little olive oil and Italian seasoning, and grill away for the week. A delicious way to eat a few extra servings of vegetables. Continue Reading..