Our new favorite thing to have in the ‘fridge is a big batch of grilled vegetables. They can be eaten cold as a salad, or warmed and used as a side dish or ingredient for something else – total versatility.

And reasonably healthy, as well.

Today’s batch included:

  • broccoli
  • cauliflower
  • mini potatoes
  • asparagus
  • green onions
  • mushrooms
  • yellow zucchini
  • mini peppers
  • carrots
  • beets

The basic is to keep them whole or in fairly large pieces, drizzle with a bit of olive oil, salt, and pepper, and slowly grill until tender – taking items off the grill as they’re done. Once cooked and cooled, they get chopped into bite-sized pieces, drizzled with a bit more olive oil, and a bit of balsamic vinegar – just enough to add a bit of sweetness – not enough to mask the vegetable flavor.

From there, it’s lunch, dinner, side, or snack. Tonight, it was dinner.

We still had polenta from the other night, so I cubed it into about 1-inch cubes and lightly browned it in a skillet. I took it out and added a cubed chicken breast and cooked it until about half-done. I added an almost-ripe tomato from the garden that I chopped, along with a splash of white wine.

Next into the skillet went the grilled veggies, and when they were heated through, I stirred the polenta back in.

A bit of S&P and some chopped fresh herbs from the garden finished it off.

The only thing missing from the vegetables was coen. Gentile’s only had white corn on the cob – and I’m a yellow corn person. I really don’t care for white corn – I find it rather tasteless. I’ll see about getting a couple of ears today and adding them in…

In the meantime, we have lots of good food in the ‘fridge to get us through the week – and plenty of ideas for using it!

grilled vegetables

 

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