Saturday, June 24, 2017
Marinated Summer Veggies
This is definitely my favorite time of year. I love how for our family; our schedules slow down a bit now that school is out and our evenings don't feel quite so rushed. I also love all of the fresh produce available during these months. Every Saturday morning my family knows to expect making a trip to our local farmers' markets, whether they decide to join me or I happen to get a few moments to myself. It's a favorite part of my weekly routine.
I haven't always loved vegetables as much as I do though. It was about seven years ago when I really started to become interested in sourcing local foods, learning more about farmers' markets and gardening. Sure, I've always liked a good veggie tray and corn on the cob is a must here in Iowa. But vegetables like asparagus, eggplant, kohlrabi and zucchini. I just had never tried them before.
Growing up, mom made plenty of meat and potato type meals. Lots of pot roasts, mashed potatoes and maybe even some steamed green beans on the side. I don't ever recall trying some of the grilled veggies we now like to make. It honestly took me a long time before I came to like cooked vegetables. You could give me any of them to eat raw, but the mushy texture of anything cooked made me turn my nose away.
It wasn't until the last several years that I've started to change my mind. Now we eat so many different varieties of vegetables each week, plenty of them grilled, roasted and even raw. I think it just takes time, trying new methods and new recipes. The kids aren't always the greatest at eating them cooked. I tend to have them try a bite and if they don't want anymore then that's fine. They'll come around some day, just like I have. The hubby has come full circle too. In the past few years he's gotten so much better at eating healthier foods, as long as I let him drizzle hot sauce over those veggies. Hey, anything to sneak in extra nutrients.
Most of the time during the summer we'll just slice up the veggies, toss them with a little olive oil and sprinkle with salt, pepper and garlic powder and then throw them into a grill pan. They don't need much else as far as seasoning. But I did try a new little marinade this past week. It was a nice change up from our typical side dish yet still let the natural flavors from the vegetables shine through. It was also nice to assemble ahead of time, I always appreciate having dinner ready to go. Gives us more time to spend with each other in the evenings.
You'll want to pop on out to your local market and gather some of your favorite veggies for this marinade. It's very versatile, use what's in season and those that your family enjoys most.
Marinated Summer Veggies
2 tsp. olive oil
2 tbsp balsamic vinegar
juice of one lemon
2 garlic cloves, minced
Salt and pepper, to taste
1 medium zucchini,sliced
1 medium summer squash, sliced
1 bell pepper, sliced
1/2 pound asparagus, cut into small pieces
In a small bowl, mix together oil, vinegar, lemon juice, and garlic. Set aside.
Add all chopped veggies into a large gallon ziploc bag or into a medium sized pan with a lid. Pour marinade over veggies and toss all together. Cover and place in fridge for at least 30 minutes before preparing.
When ready, add veggies to a prepared grill pan lined with foil, season with salt and pepper, and cook over heat for about 15 minutes or until veggies start to soften. You can also cook them over the stove top in a large skillet.