Grilled Red Vegetable Bowl

Posted by francis keyser Friday, July 17, 2009
Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 10-15 min.
Difficulty: 1

I wondered around the vegetable section at the grocery store looking for items to grill. I just started grabbing things with the word red in the title. Red potatoes, red vine tomatoes, red radishes, red onions, red, red, red, red, red! Then I grabbed cilantro because the store was having a sale where I could get it and the radishes together for 1 dollar. What a deal! I got out of the store with less than 10 dollars invested in this meal. When I got home, I looked at all the vegetables I'd bought and thought what can I do to make all these flavors meld together. I've had success in the past mixing pepper and honey so I thought, why not build upon that success. I decided I would add a little olive oil and garlic salt to even out the taste. I was very happy with how this meal out and Zo really enjoyed it. I think it reminded her of her days as a Vegetarian.

Ingredients:
2 medium red potatoes
1/3 cup radish
1 small red onion
1 red pepper
1/2 medium red cabbage
2 vine tomatoes
1 1/4 cup red leaf lettuce (chopped)
1 tbsp 1/2 tsp fresh cilantro (diced)
2 tbsp olive oil
2 tbsp clover honey
1/4 black pepper
1/2 garlic salt
fresh crack pepper (to taste)

Preheat grill to medium high heat.

Cut potatoes in half and microwave on high for 1 and 1/2 minutes (I put mine in a potato crisper bag while microwaving.)

In a large mixing bowl place 1/2 of cabbage, onion (cut in half,) radishes, tomatoes (cut in half,) red bell pepper (cut in half) and potatoes (cut in half.) Place honey in a small microwave safe dish and microwave on high for 10-15 seconds or until liquefied.) Mix honey with olive oil, garlic salt and black pepper. Pour mixture over vegetables and roll vegetables around until well coated.

Place vegetables on grill with the cabbage (cut side down,) tomatoes (cut side down) and potatoes (cut side down) on the lower rack and the radishes, onion and red bell pepper (cut side down) on the medium rack. Cook ten minutes or until skin on tomato starts to break and peal back (about 10 min.)

Remove vegetables from grill and once cool enough to handle chop all and place in mixing bowl. Toss together with red leaf lettuce and cilantro.

Serve warm or chilled with fresh crack pepper.

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