BeautiFULL Food: Summer Grilled Veggies

July 17, 2018
Welcome to BeautiFULL Food
To start I will be giving you photos of my food and even beverage obsessions from my Instagram Stories. This page will also feature restaurant reviews.

Did someone say Taco Tuesday? No, but I did hear someone say that they are looking to slim down and get the digestive system flowing with more fruit and veggies and less meat. I got you covered!

Summer Grilled Veggies
Serves 3
vegetarian

1/2lb sweet yellow, red and orange peppers
1/2 sweet yellow onion
2 vine tomato
1 large portabella mushroom top
1/4 of fresh pineapple sliced into 1/2 inch vertical slices
1/2 lime sliced
1 zucchini cut into 1/2 inch vertical slices
salt and pepper to taste
drizzle of olive oil

Prep
Set aside a medium size bowl for the vegetables that you will be grilling. On top of a cutting board, slice all the veggies, pineapple and lime vertically to 1/2 inch thick pieces tossing them all into the bowl after they have been cut. Lightly drizzle 1/2 tablespoon of olive oil on vegetables, sprinkle with pepper and squeeze 2 of the lime on top. Mix it thoroughly.

Directions
grilled vegetables

Turn the stove on to medium high setting and sit the stove top grill on top of eye so it heats to the setting. Once it has heated, start by placing the sweet peppers on the top of the grill first since they take the longest to cook. Once they have gotten grill marks on one side then the rest of the vegetables and reduce heat to a medium setting. Flip vegetables over until you see a nice dark brown grill markings on each side. Remove them from the heat and place them on a plate. Continue this until all of the vegetables are grilled. Eat as is because they are yummy or pair with a protein. You can add salt to taste.

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