COOKING WITH THE SNAP: Grilled Veggies
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@ stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
From the Kitchen of Lori Ivey
1 Sweet onion, sliced
2 Medium size zucchini, sliced in uniform slices cut in half
1 Cup baby portabella mushrooms, sliced (I used a little less because that’s what I had on hand)
Salt and Pepper to taste
If you have a garden, you may have an abundance of zucchini and yellow squash and you’re tired of the same old recipes.
I used my grill pan (flat plan with open slots for grilling vegetables and fish) and placed aluminum foil on the bottom and cooked on the outdoor grill. I use aluminum foil to prevent flare ups from the grill.
Toss zucchini and onions with olive oil, salt and pepper…I also added a few baby portabella mushrooms I had left over from the yesterday’s vegetable omelette.
Cut vegetables and toss with olive oil, salt and pepper.
Place on grill pan and cook on medium heat for 8-12 minutes.
Toss vegetables at least once during cooking time.
I like my vegetables a little crunchy, so I cooked them less time. If you like your vegetables a little more soft, cook them at least 12 minutes or a little more.
Because mushrooms take less time to cook than onions or zucchini, add them about halfway through cooking.
This recipe could also be done inside on the stovetop in a black skillet or fry pan. I used the grill to prevent the kitchen from being heated up and we were also grilling chicken.