Nails
This Is the Manicure You Should Get, Based on Your Astrological Sign
Diet
15 Grilled Veggie Recipes That'll Make You Give Up BurgersFire up the grill for these mouthwatering, plant-centric eats |
PHOTO 14/16
Ingredients
16 cherry or grape tomatoes
1 red bell pepper, cored and cut into one-inch squares
1 orange bell pepper, cored and cut into one-inch squares
1 yellow squash, halved and cut into 1/2-inch thick slices
1 yellow bell pepper, cored and cut into 1-inch squares
1 zucchini, halved and cut into 1/2-inch thick slices
1 green bell pepper, cored and cut into one-inch squares
1 large red onion, peeled and quartered then cut into bite-sized pieces
8 purple potatoes, halved
Vinaigrette Ingredients:
1/4 cup olive oil
2 tablespoons white balsamic or white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Whisk together all of the vinaigrette ingredients until blended.
Bring a large pot of water to a boil. Add the halved purple potatoes and boil for 10 minutes or until fork tender, stirring occasionally. Drain. Add the purple potatoes and remaining vegetables to a large bowl, and toss with the vinaigrette until combined. Cover and refrigerate for at least 10 minutes, or up to eight hours. If you are using wooden skewers, soak them in water before grilling.
When you are ready to cook the vegetables, heat your grill to medium heat. Thread the vegetables onto skewers, in rainbow order. Sprinkle with additional salt and pepper, and then place them on an oiled grill for five to seven minutes per side, or until cooked through.
Image and recipe via gimmesomeoven.com
SEE NEXT PAGE: Grilled Portabella Mushrooms With Spinach and Cheese
