You know the saying, “If you can’t stand the heat, get out of the kitchen,” well none of us want to slave over a hot stove this time of year. Summer means a vast array of tasty fresh vegetables available, and most can be eaten raw. Add them shaved thin onto your salads, eat them alone dipped in any dressing of your choice (also known as crudite), or whip up some hummus to make a light meal out of them.
Alternatively, I’ll throw my vegetables, tossed in olive oil and seasoned first, onto the grill right along with my protein. For variety, try seasoning along with various spices and herbs to compliment your entree.
Grilled vegetables are great hot or cold, so they can be cooked in advance to eat throughout the week.
Another one of my favorite tricks is to make a huge batch of balsamic marinated vegetables at the beginning of the week, so all I have to do is throw my protein on the grill to complete my dinners. Personally, I like a LOT of vegetables, plus they do make a great healthy snack if I am peckish between meals.
Or, once the vegetables are steamed, toss them in pesto sauce. Just remove from the refrigerator 30 minutes before serving them to bring them back up to room temperature. Join the Personal Chef Approach for more help turning your dinner impossible into dinner accomplished!