Enjoy a Savory Platter of
Grilled Veggies
Grilled veggies are such an easy way to get flavor and texture into a healthy meal. You can grill them or put them in a roasting pan in the oven and have a tasty meal in less than 30 minutes.
It is such a treat to cook outside on the grill and serve meals outdoors when the weather is inviting. For natural healthy meals, having a platter of roasted vegetables with a bowl of brown rice can be a simple and delicious dish that is light and filling. When you experiment with different vegetables, you will find that they can add another dimension of flavor and of course they are so healthy for you too. This recipe calls for 4 vegetables and it makes a nice large platter for some leftovers, which is nice to look forward to the next day. - 1 large eggplant
- 2 red peppers
- 1 cup of mushrooms
- 4 zucchini's
- 3 tbsp. of olive oil
- 1 tsp. of garlic salt
- 1 tsp. of Braggs soy sauce
- 1 tsp. dried basil
Wash veggies and peel eggplant. Slice eggplant into thin to medium sized pieces. Drizzle with olive oil on both sides. Slice red peppers and zucchinis in long thin to medium pieces. Thinly slice mushrooms. Mix vegetables in with the eggplant and drizzle with remainder of olive oil, and seasonings. Put in a large roasting pan for the grill and or put it in the oven at 400 degrees. Make sure to toss vegetables a few times while they are grilling or roasting to prevent burning. It takes about 12 - 15 minutes to soften all of the vegetables. Serve grilled veggies on a platter along with brown rice, tortillas, and or beans for a wrap. A great way to enjoy any leftovers is in a wrap with 2 tbsp. of plain yogurt and a 1/4 tsp. of curry.
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