OK...so before I start this blog, I gotta warn you: the 'final' dish was none too pretty and I really couldn't see myself posting the photo on the blog. THAT BEING SAID, the dinner was still SOOOOOOOOOOOOO good that I had to post for you the process to try for yourself.
This was a GREAT recipe to use up any remaining vegetables you have hanging out in your fridge. I called it my GRILLED VEGGIE PLATE...
For our dish, I used:
- 3 ear of corn
- 2 zucchini
- 1 red pepper
- 1 red onion
I gave everything (except the corn) a quick slice & dice (I use a cheese slicer to create evenly thin zucchini slices....)
And loaded up all of the veggies onto our grill pan. Give everything a quick coat of olive oil & salt and tossed them onto the grill until cooked.
Or burned as some of our veggies (ahem *zucchini*) would turn out...bummer! Make sure you stay close to the grill and keep an eye on the prize or you'll risk burned vegetables and a lack of ability to post a final photo on your blog.
Or maybe that's just me.
ANYWAYYYYYY....I diced up the zucchini, red onion & red pepper and shucked the 3 ears of corn...
As well as 2 other ingredients that complimented the great grill taste: Crumbled goat cheese & sliced prosciutto....
I topped all of the veggies with a quick dressing:
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1/2 tablespoon honey
- 1 teaspoon Dijon mustard
- salt & pepper
Give everything a whisk and pour over the veggies...
OK...so NOT photogenic, BUT SOOOOOOOO damn tasty and VERY healthy! The flavor combo of the grilled veggies with the fresh garlic honey mustard dressing, tangy goat cheese & chewy salty prosciutto were SUPERB! Try using ANY veggies you have on hand and whip up a quick no-lettuce 'salad.' Who know...maybe yours will come out more photogenic then mineJ hehehehhehehehee...
Maybe next time we won't 'char' half of the plateJ
Here's to a more photogenic dinner tonightJ hehehehehhehe...
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