Oooh summer’s here!
And summer makes it easy to get your veggies in. Aside from salads, which I love in the summertime because it’s hot and they are easy, I also cut up a bunch of vegetables and throw them in a “grill pan” on the barbeque (see photo above). It’s really simple and quick, and the veggies taste amazing.
For a little added “extra,” I cut off one end of a mini-pepper, scoop out the seeds, and stuff it with a little reduced fat cream cheese (or a reduced fat Laughing Cow wedge) . Mmmm.
Not as good as frozen yogurt, of course, but a really easy way to eat the colors of the rainbow.
Do you have any special summer grilling recipes or ideas that you swear by?
BONUS: Want a recipe for a reduced fat dressing for your summer salads? Here you go:
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar (more or less depending on taste)
- 1 tsp olive oil
- A dash of ground pepper