(I managed to delete a month’s worth of legitimate, real, wonderful comments in a moment of anti-sp*m outrage. I apologise if your comments were affected. I also regret it, as I treasure every comment.)




One of the things I wanted to do on this website was to share recipes. I cook. I cook more than most people do and I can’t remember the last time I bought a mix for something. That said, I don’t enjoy, and therefore, hardly ever use, recipes that are time consuming, or intricate or require more than half of my attention. Also, I hate doing dishes, so I lean toward recipes that have minimal clean up. My family is vegetarian, so all the recipes will be too. Even if you are not vegetarian yourself, every meatless meal you eat is another point for your greener lifestyle. I’ll be sure to note which recipes are particularly good to serve to meat-eaters.

So.. On to the first recipe:

Grilled Seasonal Vegetables

Except, I call them Barbequed Seasonal Vegetables, because here in Canada, if you cook it on that cooker thing in your backyard, you are barbequing, regardless of any sauce or flavourings.

I’m starting with this recipe for a few reasons. For one, we’re eating it at least twice a week, and it is a little different each time depending on which vegetables are in season locally and what I’ve got on hand. It’s healthy. Also, it’s easy. But most importantly, the last four times I have cooked this for company, I have been asked for the recipe. I’m taking that as proof that this recipe is a winner.

Ingredients:

1. A mixture of locally-grown, in-season fresh vegetables (see below for preparation instructions)
2. Mrs Dash Original Seasoning
3. Olive Oil

Directions:

Toss the vegetables will just enough olive oil to coat (this is much less oil than you think). Sprinkle on the Mrs Dash seasoning liberally, toss again. Barbeque (grill) in a basket or perforated wok for about 20 minutes on medium heat, turning once or twice to cook all sides.

If you are cooking inside, put the vegetable mixture into a roasting pan and bake at 375 or 400, stirring once or twice, until cooked, about 20 minutes.

Almost any vegetable will work. Some must be precooked, but that’s easy enough to do as you chop the other vegetables. I have a mixing bowl that will hold the same amount of stuff that my barbeque basket will, so as I prepare the vegetables I put them into that bowl so I know when I’ve got enough. It’s really easy to make much more than you need. This isn’t a problem, though, as you can just put the prepared veggies in the fridge to cook in a day or two.

Suggested Vegetables and Preparation:

Choose locally-grown and in-season vegetables whenever possible. Check out the food hierarchy from Little Homestead in the City to help make the best choices at the market.

Onion: cut into thick wedges. I put onion in every time, regardless of what else is going in.

Potatoes: mini potatoes are wonderful, but big ones cut up work too. Potatoes must be boiled until tender beforehand

Garlic: whole peeled cloves

Broccoli: cut into large pieces and very lightly steamed beforehand

Cauliflower: cut into large pieces and lightly steamed beforehand

Zucchini: cut into 1″ chunks

Corn on the Cob: great way to use leftovers. Cut the cooked cobs into rounds about 1.5″ thick

Sugar Peas: any edible pod pea is delicious cooked this way

Asparagus: whole spears, or cut in half. People who don’t like asparagus often like it this way

Eggplant: cut into rounds. If you like, you can salt it ahead of time, let it sit and then pour off the liquid

Cherry Tomatoes: toss them in whole so the skin can help keep all the juice in

Green and Yellow Beans: toss them in whole

Mushrooms: I try to get small ones so they get a chance to cook through, otherwise, cut big ones in half

Sweet Peppers: cut into chunks

As I said, this has been a real hit ’round these parts. A dish like this is good in a crowd as people can scoop up more of what they like, and less of what they don’t. My oldest son picks out the potatoes, while my youngest goes for the cauliflower (I know. I don’t know either). My sister wants the mushrooms. I like the asparagus and the broccoli and the onions… ;)

Let me know if you give it a try. I’d also love to hear about any other vegetables you tried.