Eating your vegetables
Grilled vegetables are a tasty and easy way to eat healthy.
Helen's Grilled Vegetable Dish
Choose veggies that are large and will not shrink with grilling.
We suggest onion, broccoli, cauliflower, zucchini, mushrooms chili peppers, eggplants, Brussels sprouts, artichokes or any vegetable of your choice.
½ cup olive oil
One large can of stewed tomatoes
Salt and pepper to taste
Sweet basil, Oregano, Parsley and Thyme
Spray a large baking dish with olive oil spray or other cooking spray
Add all or some of the above veggies
Mix olive oil and all spices, then pour over veggies
Lastly, cover the veggies with the stewed tomatoes
Put the pan in a preheated 350 degree oven
Bake for 90 minutes
When vegetables are grilled, remove from oven and either:
1. Serve immediately or
2. Cool, then cover with aluminum foil and store in fridge for up to 4 days
You may have this dish either hot or cold depending on your preference
(Recipe courtesy of Helen Janos)