NUTRITIONAL VALUES OF VEGETABLES AND HOW TO GRILL THEM
To find out about the nutritional values of vegetables, click the link at the bottom of this page. Shown below is a quick simple recipe you can make with your favorite herbs, oils and grillable vegetables. To print this recipe, just highlight the text and select PRINT from your file menu.
INGREDIENTS: 2 medium yellow squash 2 large zucchinis 2 japanese eggplants 1 large red bell pepper 8 stalks fresh asparagus 2/3 cup extra virgin olive oil 3 cloves crushed garlic salt and pepper to taste
************************************************************** DIRECTIONS: Preheat the grill for medium heat. Cut the squash, zucchini and eggplant horizontally into 1/4 inch to 1/2 inch thick slices, so they are long enough not fall through the grill. Slice the red bell pepper into 8 long, wide pieces. Cut the tough ends off the asparagus stalks. Heat olive oil in a small pan, and add the garlic. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the vegetable slices with the garlic oil, and season with salt and pepper. Grill the veggies for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with more garlic oil, and turn occasionally to prevent sticking or burning.
TRADITIONAL AMERICAN RECIPES
|
