an easy, cheap, and amazing lunch

those are my veggies,
fresh off the grill

I will admit that I got my inspiration from here, but like all (non-baking) recipes I find, I decided to make some adjustments. My very favorite salad that I buy when I don't bring my lunch consists of romaine lettuce, roasted red peppers, avocado, goat cheese, and balsamic vinaigrette. I was going to recreate that for the week, but found the recipe above and ran with it.

It was sprinkling out last night, but we have our grill positioned far enough under a small tree where it stops the rain, but doesn’t cause any fires. I turned it on, let it heat up, and scrubbed it down. I then placed a piece of tinfoil on the large area of the grill and poured olive oil on it. I used a silicon basting brush to spread the oil around and added salt and pep. I then laid down my sliced veggies, which included; eggplant, zucchini, summer squash, and a half green/half yellow pepper. I bundled the asparagus in a tinfoil pouch in the house, filled it with water, sealed it, and put that on the top shelf of the grill. I let my veggies cook for about thirty minutes, flipping the sliced veggies every ten minutes. They came out great.

I added them to my lettuce (mixed greens) with a little goat cheese and goddess dressing. It was delightful. I just finished it and I am quite satisfied.  I brought along some cottage cheese as a side (and some protein), but I am full and don’t need it.  Maybe I will grab a small cup around 4:30 for my afternoon snack.