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| what you get when you clean out the veggie drawer |
Yesterday afternoon (and long into the night) we had a 40th birthday party here at our home for daughter Brynnly's beau, James. Enormous amounts of food were prepared - and completely consumed; there wasn't one container of leftovers, much to our disappointment this morning! Brynn and Kat did the majority of the cooking, from pulled brisket to jambalaya to both tomato and watermelon salads to a bunch of other stuff. And then there was cousin Jules who came over with a big bag of veggies from her house. She had cleaned out her fridge's veggie drawers and decided if we cut all of it up and seasoned well, we could put all in a ginormous (no problem, we have several of them) iron skillet, and then on the outside grill and have a very tasty side dish. And it was said to be very tasty....according to other folks...I never even got a bite of it as it was gone about 3 minutes after it hit the buffet table! (The ultimate compliment!)
The truly throw 'n go:
Whatever's in your fridge - in Julie's:
zucchini, sliced
yellow squash, sliced
multi-colored carrots, thinly sliced (mandolin) so they'll cook evenly
red & yellow peppers, cut in 1" julienned pieces
shallots, sliced
a lemon zested and the juice squeezed over all
fresh rosemary
fresh thyme
salt and fresh-ground pepper to taste
grape seed oil to well coat the bottom of your iron skillet
Put all the veggies in the skillet, add the lemon zest and juice, the seasonings and toss to coat. Place on your grill (or your stovetop) and cook, stirring often, until the veggies are crisp done. Taste and adjust seasoning and serve while hot. Since you only use oil, I'm sure this would also be wonderful at room temperature as well.
~~~
YUM!
'till we feast again!
xoabb
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