Alright kids, I know it’s been a couple days since I’ve written much of anything. I have no excuse other than the fact that I’ve been out havin’ a life. :O
But fear not! The recipes are coming back, slowly but surely. Mostly because I got together with my best friend yesterday so we could make food, watch stupid videos, and then make plans to make more foods. We have a crap ton of stuff planned. IT WILL BE GLORIOUS.
Recipe is adapted from here, and I have a whole lot of new food channels that I believe will be amazing (although I don’t know where we’ll ever have the time to make everything we want…this is why we planned out actual dates). I think this would’ve been even more amazing if we’d roasted the garlic, but it was super good anyway. *-* It’s been frighteningly hot here lately, so we actually did wait to chill it for a while before eating it, instead of devouring it on the spot. :P We also took out the pasta, and were originally gonna grill some salmon to throw into it, but his family was having dinner, so we mooched off the chicken/broccoli/steak they were having. :O
Grilled Veggie Salad
- 5 zucchinis, halved
- 4 medium egg plants, halved
- 2 red bell peppers, halved-ish
- several cloves of garlic, minced
- 3 tbsp red wine vinegar
- 2 tbsp EVOO
- salt, to taste
- pepper, to taste
- Heat a grill pan to medium high and lightly coat the veggies with some oil + grill for about 4-5 minutes on each side.
- In a large bowl, put the garlic, vinegar, oil, salt + pepper. Mix until everything's combined.
- Chop grilled veggies into bite-sized pieces and add it to the bowl and let sit for about an hour before serving (it tastes even better as it sits!).
2 comments
Yum! Love the eggplant and zucchini in this.
Happy Thursday!
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Thank you! :D! Hope you have a great weekend!