Sugar snap peas, ends snipped
1-2 T. Olive oil
Juice of 1/2 lemon
A sprinkling of Ground Coriander
Salt & pepper to taste
Since the carrots would take longer to cook than the peas, I steamed them in the microwave at 70% power for about 6 minutes. Then I mixed all ingredients together in a mixing bowl. Using a straining spoon to eliminate the excess liquid, I transferred the mixture to a grill basket, and cooked it on low heat, turning it often, until it was browned, maybe 15 -20 minutes.
I’m going to try to keep the grill going as long as I can before Old Man Winter comes along. ~Enjoy, Nancy
This one is so easy and yummy 🙂
zucchini or squash
Preheat the grill for about 15 minutes at high heat. Wash the zucchini, then slice it to about 1/2 inch slices.
Drizzle with olive oil. Add salt and pepper to taste, and you’re ready for the grill. If you don’t have a grill you can easily use a grill pan on the stove top.
I tried to alternate the position, so I could get nice grill marks, but it’s not really that important. I turned them about every 5 minutes, and total cook time was about 20 minutes.
Enjoy the rest of your summer! Here at my house, the leaves are starting to fall from the trees already 😦 ~Nancy