Guess what!?!?!? I got a Kitchen Aid mixer!!!!! I’ve been talking about getting one for a few years, but there was always something else more important to buy. I made excuses that I didn’t have room on my counter, that I probably wouldn’t use it that much, that I wanted to be able to master techniques without the aid of yet another kitchen implement, and so on, and so on, and so on.
This past weekend I was out looking for bedding plants at Canadian Tire. I was carrying a 28-lb 18-month old who was way past his nap time and sick of shopping with me all afternoon, and their selection of flowers was terrible. As I was bee-lining it out of the store, who do I run into but the hubby, pushing around a cart with a giant Kitchen Aid mixer inside.
Suffice to say…I ruined his surprise. But it totally made my day/week/month/year. I think I’ll keep him around for a few more years – what do you think?
But enough about my glorious weekend pick-me-up….onto the recipe!
It’s spring, which is the time of year when I hand the cooking reins over to my handsome hubby and enjoy a bit of a break for a few months.
Okay, that’s not totally true – I still slave away in the kitchen (*insert dripping sarcasm here*) – but my work is usually done once the prep work is done.
Not only is my load lightened in the summer months, but there’s just something so delicious about grilled food. Grilled vegetables are no exception – not only do they taste fantastic, but it’s also a great way to use up those ones sitting in the fridge that have maybe seen better days.
Don’t pretend you’re perfect and never have those. If you are, we can’t be friends.
If you don’t have the vegetables listed in this recipe, don’t go out and buy them – just use whatever you have on hand.
Healthy, delicious, and speedy…what more can a girl ask for?
Recipe adapted from MrsHappyHomemaker.com.
Balsamic Grilled Vegetables
Ingredients
- 2 cups mushrooms halved or quartered if large
- 2 zucchini cut into wedges
- 2 peppers any color, cut into wedges
- 1 large onion cut into wedges
- 1/2 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp chopped garlic
Instructions
- Combine all the vegetables in a large resealable plastic bag.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic. Pour over the vegetables. Press out as much air as possible and seal. Marinate for 30 minutes.
- Preheat your grill to medium-high heat. Pour the vegetables into a grill basket or wok. Grill for about 14 minutes, stirring/shaking occasionally until the vegetables are cooked and slightly charred on the outside.
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