Recipe: Grill Roasted Vegetables

Grill Roasted Vegetables

2 Bell Peppers (I prefer Red, Yellow, or Orange)
1 Vidalia Onion
1 Bunch of Asparagus
1 Zucchini
1 Cup Whole Garlic Cloves
4 Tbls Olive Oil
4 Tbls Balsamic Vinegar
Salt and Pepper

Slice peppers into large pieces, approx 1" x 1".
Chop onion into large pieces
Cut Asparagus into 2" pieces
Slice the zucchini lengthwise, then slice into 1/2" half moon slices

Combine all ingredients in large bowl (or 1 gal ziplock bag). Add 2 tsp. salt, and generous amount of fresh ground pepper. Let marinate for min 30 min.

On the grill using a HOT fire and a shaker basket, add the vegetables and reserve the oil and vinegar in the bowl. You do not want to dump the oil mixture onto the fire. Cook until slightly charred (10-15 min) then return to the bowl with the oil and vinegar. Cover and let stand for 5 min.

Recipe: Black Bean and Corn Salad

Black Bean and Corn Salad

1 Can Black Beans
1 Can Corn
1/2 Medium Red Onion (chopped fine)
3-4 Tbls Fresh Cilantro (chopped fine)
Juice of 2 Limes
2 Tbls Olive Oil
Salt and Pepper to taste

Open Black beans and rinse in colander. Drain and add to large mixing bowl.
Open corn and rinse in colander. Drain and add to large mixing bowl.
Add remaining ingredients to bowl. Mix well. Add salt and pepper taste.

Salad can be chilled or left at room temperature. If possible, make in advance to let the flavors combine.

Menu for the week of June 17th, 2007

Menu for the week of June 17th, 2007

Sunday
Fajitas
Black Bean Salad
Grilled Vegetables

Monday
Grilled Chicken
Green Bean Salad

Tuesday
Hamburgers

Wednesday
Pork Tenderloin

Thursday
BBQ Chicken

Friday
Vegetable Pasta

Saturday
Dine Out