Honestly, I feel kinda silly writing this recipe because it seems so basic to me however I thought that some people just aren’t that into cooking and what might seem ham and cheese sandwich simple to me may not be the case for others. I used to pretty much follow recipes to the letter when I started living on my own and as time went on with every recipe I started to gain confidence and I would veer a little from the recipe and so on until I stopped relying solely on recipes. I still use recipes all the time especially with my “special occasion” food but our go to meals during the week are things that we throw together that result in healthy, nutritious, simple dishes that cover all the bases. I also take advantage of making extra so that I have decent stuff to eat at lunch everyday during the week at work.
It’s so much easier to eat healthy if you already have food in the fridge that you just stick into a bag and go. I don’t mind eating a lot of the same stuff for lunch day after day as long as it doesn’t take a ton of thought and work. I’m super busy with life in general that if I have to wreck my head with weekday lunches well let’s just say that my health would be in serious risk right about now!
This is another recipe for your grill but you can easily roast these in the oven and get decent results (add to a roasting pan and bake in the oven at 200°C for approximately 30 minutes). Don’t be afraid to add whatever vegetables you want especially the ones that have seen a better day. This is the perfect recipe to use those veggies that aren’t at their freshest but are still edible. Keep in mind that you cook them all at the same time so if you use “harder” veggies like carrots, or squash then make sure you cut them into smaller chunks so that everything cooks evenly. This combination is awesome but it would be just as fabulous if you added or substituted eggplant, broccoli, or squash.
This really is a clean out refrigerator type plate that also multitasks because it goes with everything. Mix them with rice and you have a makeshift stir fry or, add them to some pasta and grilled chicken and you get a tasty mediterranean pasta salad, or add a can of good quality tuna and chickpeas for a tasty cold salad that’s perfect to take to the beach. Use these veggies as a base and mix them with whatever you have and you really can’t go wrong.
Eating healthy takes a little bit of planning but it’s totally doable and so worth it in the long run. Tasty lunches were the bane of my existence because they just didn’t happen but when I realized that if I just took a couple of hours on Sunday to make a few key dishes (such as roast/grilled chicken, brown rice, and these grilled vegetables), I could then have fantastic food that not only tasted crazy good but that was also nutritious and kept me going through my days. I’m sure this isn’t the first time you’ve heard this but I thought it was important for me to say because I used to be that person that just didn’t think it was worth the extra time and effort but finally I can say without a doubt that it is because I’m reaping the benefits and seeing the results.
- 1 large red pepper, julienned into 1 inch pieces
- 1 medium zucchini, sliced
- 1 sweet onion, sliced
- 1 bunch of asparagus, trimmed* and cut into 1 inch pieces
- 2 garlic cloves, crushed
- 1/4 tsp. oregano, dried**
- 1/2 tsp. parsley, dried**
- Salt and pepper to taste
- 2 T. extra virgin olive oil
- 1 T. balsamic vinegar
- Add all the vegetable ingredients to a large bowl and mix.
- Add the oil and vinegar to a small bowl and whisk.
- Add the dressing to the vegetables and mix well until all the vegetables are coated. Set aside for 15 to 30 minutes (you can cook them directly if you don’t have time to wait).
- Warm up your grill and set to high. Grill the vegetables in a grill basket for 5 minutes on high heat and then lower the flame to medium-low and cook the vegetables for approximately 20 to 25 minutes.***
- * Here's a video tutorial on how to trim asparagus; don't use the bottom pieces of the asparagus (where you trimmed them) for this recipe.
- ** Feel free to use fresh herbs if you have them however double the amount. I prefer the dried herbs because I find they hold up better on the grill.
- *** Test the vegetables for doneness and cook them to your preference. Cook them for less time if you like extra crunchy vegetables or longer if you like them on the softer side.