There is something so easy about grilling a selection of veggies on the grill and then putting them in everything from lasagna to pasta to sandwiches. They are so tasty and easy to please most palates. When grilling peppers you don't always have to go the road that means you have to peel them. You can cook them till softened and then slice. Blackening the skin is more time consuming and the flavor is richer but if you don't have the time the other method will work well. These left over veggies were put in with left over spagetti drizzled with olive oil and balsamic making a nice room temperature pasta salad for lunch.
Cooked pasta/ spagetti
a few handfuls of spinach
grilled peppers (or any kind of veggie you like)
a few T. of feta cheese
a few T. of chopped basil
fresh cracked salt and pepper
balsamic reduction and olive oil to taste
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