This is the perfect side for anything. Slip the leftovers into a frittata or quiche Or, make a batch then take them for a spin in your food processor and make them into a dip or the best sandwich spread you’ve ever had! Also, you can dress with my Ginger and Sesame Dressing.
Be creative and use what’s in season!
Preheat gas grill to about 400F degrees.
2 Portobello Mushrooms
1 Summer Squash or Zucchini
1 Bell Pepper
1/2 Red Onion
4 stems Broccolini
Salt and Pepper
3-4 tablespoons Olive Oil
2 teaspoons Herb de Provence (or other dried herb medley)
Slice all the veggies into large chunks and place on your veggie grill pan then put onto a baking sheet and drizzle with olive oil. Sprinkle with the dried herbs, salt and pepper.
Place the grill pan onto the gas grill. Shut the lid and cook for about 3-5 minutes. Open up the lid and give the veggies a stir, close the lid and cook for another 3 minutes. Repeat this process until the veggies are slightly charred and tender. Depending on your grill it could take up to 15 minutes.
Carefully (use your hot pads!) move your grill pan back to the sheet pan and allow to rest for about 5 minutes before serving.
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Grilled Veggie Sandwich Spread
This spread is really good in tea sandwiches packed for a picnic!
1 cup Leftover Grilled Veggies
1 8oz package of Cream Cheese (Room Temperature)
1 teaspoon Tomato Paste
2-3 tablespoons sour cream
1 teaspoon Capers
1 tablespoon chopped Sweet Gherkins
Combine the veggies, cream cheese, sour cream, tomato paste, in your food processor and whiz it up until smooth and creamy. Fold in the pickles and capers and mix well.
Refrigerate for up to 1 week.
Serve on bagels, toast or on sandwiches.
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