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Grilled vegetables are a regular part of our weekend grilling routine – zucchini, asparagus, eggplant, portabella mushrooms, and red bell pepper are the usual suspects. We simply brush with olive oil, season with salt (kosher) and pepper and grill (per the Summer Ideas recipe on the website). We squeeze fresh lemon juice on the asparagus when it comes off the grill but other than that we serve everything else as is, they make a delicious, easy, and healthy side dish to just about any meal. The leftovers work well throughout the week too – tossed cold into salads, added to sandwiches, and my latest favorite “leftover transformation” – mixed warm into pasta. Simply chop your grilled veggies into bite size chunks, mix with cooked pasta (I keep plain cooked pasta in the frig so all I have to do is reheat for fast weeknight dinners), add a little olive oil and reheat on the stove or in the microwave (or if you’ve just cooked your pasta, just add and mix gently). If you have roast chicken you can toss that into the pasta too. Top with grated Romano cheese – Delicious!