When summer comes around and it’s hot & sticky, I like to eat light foods and yes, grill! Where I started off couple years ago with big juicy (delicious!) steaks (and yes they are bigger and better in Texas), now it’s mostly V E G G I E S. And I’m loving it. All of it 🙂 This week some veggie inspiration for a nice warm summer dinner (preferably at a pool or beach of course).
Chop up all the veggies you can find and put them on a screwer, wrap them up in aluminum foil or just throw them on the grill. YUM! Season your veggies with olive oil, lemon juice, garlic, sea salt and some cumin for great flavors. I chopped up some collard greens, green squash, green bell pepper, mushrooms, onion.
Great as a side dish and provides good substance to your meal: Israeli couscous. After preparing the couscous, I added cumin, ground cilantro, salt, garlic, splash of lemon juice & red pepper to spice it up a bit. Then added some tomato, avocado, fresh cilantro cucumber. I could eat this all day.
The cauliflower is oven roasted (haven’t actually tried to grill that yet). Chop up a good size cauliflower and sprinkle it with some a mix of olive oil, garlic, lemon and whole cumin seeds. Roast it for about 25 minutes @375 F and add some sea salt and ground cumin. Done.
ENJOY!! xo be