Here we go, another holiday, another opportunity to eat yourself senseless. Or not. I personally get really pissed when I go to somebody’s bbq and all they have is meat, carbs, meat, and more starchy carbs. The menu looks something like this…
Corn on the cob
Greens or green beans with a foot or hock or some sort of super salty greasy meat floating in it
So for me, it’s more of an opportunity to damn near starve. I’ll eat the chicken if that’s the only choice (haven’t eaten beef or pork in over 20 years), and a bit of one of the starchy sides. But where is the vegetable??? And I don’t count corn – too starchy.
The only solution is to bring your own veggies. I think of the times I’ve had roasted veggies at a barbecue, and how appreciative many people were to see them. It’s like a long lost cousin showing up unexpectedly.
So if there’s some nice way to present the idea to the host, and you don’t want your dietary needs to spoil your mood, be proactive. Now you don’t say “Aunt Bertha, Imma bring some veggies because I don’t wanna swell up like the rest of the fam eatin’ all this grease and starch,” unless your goal is to get slapped. No… it should be more like “Aunt Bertha, if you don’t mind, I’ll be responsible for a dish so you can spend a little less time in the kitchen.” Now if your Aunt Bertha is anything like my mama, she’ll say NO. She’s the only one in the family who can cook and she won’t want your tired flavorless food sitting on her buffet table next to her masterpieces. God forbid, somebody might think she made that mess. If that’s the case, you may want to eat your veggies before you get there. Seriously. But hopefully Aunt Bertha will be receptive, and won’t mind sharing the glory of a job well done.
Either way, here’s a pretty simple grilled veggie recipe. You can make it at home, or take it and grill it at the function. It serves well hot or cold. Enjoy!
Use the veggies of your choice – these are just my faves. This should serve
You’ll need a pastry brush and:
Zucchini – 2
Yellow Squash – 2
Red Onion – 1
Bell pepper – 1 of any color
Eggplant – 1
Olive Oil – about 3 Tbsp.
Balsamic Vinegar – 2 Tbsp.
Garlic granules – 1/4 tsp.
Coarse salt – to taste
Cracked black pepper – to taste
Slice your veggies somewhat thin and long. Place all of the remaining ingredients in a bowl and whisk well to make a dressing. Brush your veggies with the dressing and place on the grill. They should cook in about 2 minutes, then turn over to grill on the opposite side, maybe a minute more. It all depends on how thick or thin you’ve sliced, and how hot your grill is. For a more portable dish, you can slice the veggies short and thick and place on a skewer. Of course the thicker you slice, the longer you’ll need to cook. I personally prefer the taste of thinly sliced veggies, but people oooh and ahhh when they see kabobs. Either way, I hope you and your “Aunt Bertha and the fam” get your fair share of veggies in for the holiday. Have a happy and safe 4th!