What do you do with those left over vegetables?
I hate wasting food and it’s usually vegetables that make it to the end of the week. (I always buy more vegetables then I need for a recipe.) To prevent me from throwing them away I’ll put together a quick and easy grilled dish that I can eat alone, put in a sandwich or have as a side dish for dinner!
You can prepare this any way and with whatever vegetables you have. For the example I have today I’m using onions, green peppers, green, and yellow zucchini...
So the first thing I do is check the vegetables for any bruised or over ripened spots and cut them off. Then I chop up the vegetables from 1/4 inch to 1/2 inch thick. The thinner your slices the faster it will cook. I also chop my onions separately and cook them first. Otherwise all the vegetables can go together. To season the vegetables and give them that extra crunch any seasoning in your cabinets will work. Use your best judgement. I use combinations of salt, pepper, italian bread crumbs which have a few seasons mixed in already and taste great! Mix your seasonings in a large bowl with the vegetables and you can let it sit for a few minutes or cook right away.
When grilling the vegetables I use a grill pan sprayed with Pam. Any pan will work but I like my vegetables to be cooked well with the grill marks. I cook on medium heat for about 15-20 minutes until there semi-transparent and not in the “raw” uncooked state. You want to spread the vegetables out in a layer so they all cook evenly and you want to flip them continuously. I feel it’s easiest to use tongs to flip and mix the vegetables up.
Once they are cooked to your satisfaction you can transfer them to a bowl and serve or wrap them up and place in the fridge for later. To add a little extra flair to your veggies I sprinkle shredded mozzarella cheese to the mix and stir it together. The heat from the vegetables melts the cheese giving a extra taste and texture to your dish.
Simple. Easy. Delicious.
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