We spent a few weeks over the summer traveling across the country visiting family. We made a stop in Wisconsin to spend a few days with family at a cabin. It was beautiful. We all had a ball, but I have to admit one of the highlights was a delicious dinner my bro-in law grilled for us. They picked up some yellow squash and zucchini for us. He sliced them, brushed them with a little oil, and sprinkled a little salt and pepper. They were DELICIOUS!! That night inspired this next recipe.
Grilled Garden Delight:
1 red onion
1 zucchini
1 yellow squash
1 red pepper
12-15 baby portabellas or two large portabellas
1 eggplant
1 avocado for topping *optional
2 cups of cooked brown rice
1 can of black beans drained and rinsed
2-4 TBSP of olive oil
Slice all veggies, except the baby portabellas, lengthwise. Make sure they are thick enough to go directly on the grill. I quartered everything but the eggplant, which I cubed. Place all veggies in a large bowl and drizzle with olive oil. Mix to make sure they are all evenly coated. Sprinkle with salt and pepper. Place all veggies on the grill and monitor closely. The mushrooms cook up pretty quick. Once all the veggies are grilled, chop them into cubes. Divide rice onto four plates and evenly distribute the grilled veggies. Sprinkle the black beans on top and enjoy. * I added avocado after I took the pic.
Salt and pepper to taste, PARTY IN YOUR MOUTH! yum~
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Source: WFM 1-10