It’s starting to look really nice out here. Of course, we still get the occasional rain and wind but it’s mostly above zero temperature and the feeling that winter is (finally!) over.
And when the weather is nice, all I want to do is grill my food. I just love the BBQ and the fact that I get to cook outside the house, avoiding the smells, the mess and the need to clean after. It’s like a picnic at home as far as I’m concerned; but sometimes even though it looks nice out, it’s not nice enough to stand there, by the BBQ and grill those veggies.
A while ago I figured out something most of my friends probably already have (I’m slow like that sometimes), I figured I could use my home griddle, my panini press, to grill my veggies.
What a revelation right? I found out, that if I switch from the griddle plates to the grill plates (the striped ones) I could grill my veggies at home, and thus upgrading almost every meal.
Needless to say the kids loved the way the vegetables taste and look and that it was all gone in seconds.
although what I made was zucchini and bell peppers, you can do the same thing with almost any grill-able vegetable. The lemon added so much flavor and made the vegetables taste even lighter.
A quick fix for your side dish – that’s what this is.
- 2 Large Zucchinis - Sliced Lengthwise
- 2 Bell Peppers - Sliced into wedges
- 2 Garlic Cloves - Minced
- 2 Tbsp Lemon Juice
- 3 Tbsp Olive Oil
- In a small bowl combine the garlic, lemon juice and olive oil
- Place the vegetable slices on a plate and brush one side with the lemon garlic mix
- Install the grill plates in your griddle/ panini press and preheat to 400F (Medium-High)
- Place the vegetables on the grill with the brushed side facing down and brush the top with the lemon garlic mix (this way both sides are now covered with the mix)
- Close the press and let the vegetables grill for about 7 minutes or until soften a bit and grilling stripes appear
