Italian Grilled Veggies

Photo

Friends introduced us to this easy and fabulous summer veggie dish while we were on vacation. Thanks!

Preparation level: Adult supervision — hot surfaces/sharp edges involved

Ingredients:

Put the broccoli and carrots into one dish, the peppers, mushrooms, baby corn and snow peas into another, and the baby tomatoes into a third bowl and pour approximately 1/3 of the salad dressing in each bowl. (They cook at different rates so keep them separated before hand.) Stir until veggies are coated with salad dressing.

Heat a barbeque veggie wok (it's a pan with holes in the bottom for BBQ grilling) to medium-high heat and add broccoli and carrots. Cook for 5 minutes, stirring often, or until tender-crisp, then add the mushrooms, peppers, baby corn and snow peas. Continue to cook for 3-5 minutes. Add cherry tomatoes and cook for another minute or two, stirring regularly. Serve and enjoy!

Serves 6-8.

Option: I love to use what's fresh from the garden or market but for a quicker version, these can be made with a package of fresh stir-fry mix veggies from the grocery store. If you're not comfortable on the grill or it's not grilling weather, these can also be made in a wok or large frypan on the stovetop. Spray the pan with a little olive oil to keep from sticking.


Copyright © 2006 – 2016 Valerie Coulman. All Rights Reserved.
All text, photos and images are copyright Valerie Coulman unless otherwise stated and may not be saved, used or reproduced without express written permission.
Report problems with this site to the webmaster
Site CreditsSite Map