After a season of indulging in Grandma’s butter cookies and Sister Lucy’s Snap Crackle Pop Pie, the body knows exactly what it needs. Veggies!
Treat yourself to a luxurious platter of grilled or roasted vegetables. Choose those that inspire you, but make sure your selection offers plenty of color and crunch. For my New Year’s platter, I grilled asparagus, mushrooms, sweet peppers, zucchini and grape tomatoes. All you need is a great grill basket, a bit of olive oil, and a sprinkling of sea salt. If you want more punch, toss a few teaspoons of your favorite herb mix over the grilling vegetables.
Grilled veggies are terrific plain, topping a salad, or folded into your favorite pasta. Leftovers also make fantastic sandwich layers. Enjoy!