Mediterranean Grilled Vegetables

Eggplant, Zucchini, Peppers and Onions are great options for grilling.

Eggplant, Zucchini, Peppers and Onions are great options for grilling.

Many restaurants make this grilled vegetables recipe. Often, these types of grilled vegetables are what people think of when they think of the Mediterranean diet, but interestingly many of the vegetables that are often grilled originate from all over the world  (e.g. squash comes from the America’s , eggplant from Asia, onions from the Middle East etc…) 

 

 

Grilled vegetables are delicious served as a fiber rich, gluten-free, healthy, vegan side dish or in a vegetarian sandwich between crusty sourdough or gluten-free bread, or (as a restaurant I worked for served as a special), in between a portobello mushroom “burger” with delicious easy to make garlic aioli.

 

 

Vegetables cut for grilling.

Vegetables cut for grilling.

Fresh herbs and other flavors are best added after grilling. Do brush the pieces with oil before you grill to prevent them from burning. We make a batch almost every Sunday to keep in the fridge for future salads or snacks.

 

  • 1 Eggplant, sliced in 3/4″ circles
  • 2 Red, Green or Yellow Peppers ( stem removed and cut in quarters).
  • 1-2 Red or Yellow Onions sliced into 3/4″ slices
  • 2-3 Zucchini and/or Long Yellow Squash, cut lengthwise
  • Olive Oil 
  • Balsamic Vinegar
  • Salt and Pepper
  • Fresh chopped Herbs of choice (optional)
  • Pinch of chopped Garlic (also optional)

 

Rinse and slice each vegetable for grilling. For peppers, remove the stems and inner veins (the white “pith”) of each pepper with your hands (it’s easier than a knife). Slice the zucchini lengthwise. You could choose to cut the vegetables smaller and use a grill pan with holes so the vegetables would not fall through the grill grates. This is a great, easy grilling option!

 

 

Brush vegetables with oil before grilling to prevent them from burning.

Brush vegetables with oil before grilling to prevent them from burning.

Put some oil in a small bowl, and with a pastry brush, brush oil on each piece (both sides) or better yet, put your kids to work and get them to do it! They start painting in Kindergarten, right? 

 

Place all the vegetable pieces on a grill and flip the pieces as each side browns. The pieces will finish cooking at different times (around 5 minutes or more on each side) depending upon their size and also where you place them on the grill as most grills have some hotter areas where items cook more quickly. Flip and remove pieces as they look ready. You can also grill on a grill plate on top of your kitchen burners (as you may have seen on TV on the Foodnetwork or other cooking shows) or even George Foreman type electric grills work well with this recipe!

 

Vegetables after grilling.

Vegetables after grilling.

When vegetables are done, add salt and pepper and a litle more olive oil and  balsamic vinegar (or other light dressing). If you like, add a small chopped clove of garlic (or substitute a pinch of granulated garlic or garlic salt), plus any fresh, chopped herb like fresh basil. We usually omit the herbs and garlic. But herbs and garlic add a nice flavor. These vegetables are even better the next day!

My Favorite Healthy Summer Snack – Jimmy Buffet & Shark Week

What is better when you’re in the hot sun either poolside or at the beach than frozen, seedless grapes?

 

Frozen Grapes are so delicious poolside or at the beach.

Frozen Grapes – easy, healthy snack option.

I love biting into the cold, sweet and somewhat crispy grape and I love the flavor. So much better than a popsicle! And needless to say, much healthier too.

 

Frozen grapes also make great “ice cubes” for Sangria when you’re on the go for Summer Concert in the Park series like the one we just went to at the Hermosa Beach Pier.

 

 

http://instagram.com/p/rhkarnG4yI/?modal=true

The concert was smartly sponsored by Shark Week – Jimmy Buffet played for free! So many younger kids knew all the words and sang along swimmingly (pun intended). Must have learned the words from their parents.

 

 Posh Spice also eats frozen grapes to stay thin. (But she also said in a different interview that she hadn’t had a brownie in like 20 years or something though. Poor Posh!)

 

 

healthy snack, kids, hollywood, diet, secrets

Greek Bougatsa

 

A traditional breakfast in Greece made with custard, "Sweet Pockets".

“Sweet Pockets”, a traditional breakfast in Greece.. Also makes a great dessert!

A simple, traditional Greek breakfast recipe that also can couple as a rich dessert.

 

Ingredients:

  • Phyllo Dough; thawed but still in package

  • Mizithra Cheese (A Greek Cheese that is a fresh and sweet goat cheese available at cheese shops and Greek Markets. Do not purchase the sour or aged versions for this recipe. If you can’t find it, you can substitute Marscapone or Ricotta).

  • Confectioners Sugar and/or Honey

  • ½ stick of butter melted for 20 seconds in a microwavable dish in the microwave.

Heat your oven to 350 degrees F.

 

Have the butter and a pastry brush at the ready.

 

Carefully unroll the phyllo dough from its’ package. You’ll need about 12 sheets.

 

Place the phyllos inside a casserole dish. The phyllo may hang over the edge. That’s ok.

Place about 1-2 Cups of the Misithra Cheese in the center and spread it around a bit so that it fills up an 8 inch by 6 inch rectangle. 

 

Brush butter around the cheese on the phyllo sheets.

 

Fold the corners of only 2 to 3 sheets of the phyllo sheets over the cheese to cover the cheese completely like you are folding an envelope.

 

Brush the surfaces of the remaining exposed sheet (that was not yet folded) and then repeat folding another 2 to 3 sheets of phyllos over the cheese again.

 

Continue until all of the phyllo is covering the cheese and you have a rectangle.

 

Brush the entire rectangle with butter.

 

Bake in a 350 degree oven for 30 minutes or until the phyllos is golden brown and the cheese is warm to hot.

 

Sprinkle with powdered sugar and/or honey. Slice like brownies to serve.

 easy, recipe, simple, greek, fun, kid friendly, 

Roasted “Popcorn” Cauliflower

Our family is cutting down on ‘bad carbs’ so lately, I make South Beach Diet friendly recipes. This recipe is not only easy but amazingly delicious. It’s a great snack to have ready in the fridge to eat instead of chips. 

 

Roasted Popcorn Cauliflower

Roasted Popcorn Cauliflower

  • 1 Cauliflower
  • 3-4 Tablespoons Regular Olive Oil 
  • Salt and Pepper
  • Grated Parmesan, or if you’re a Vegan, Ground Cumin or Garam Masala spice.

 

Rinse and then cut Cauliflower into small pieces. 

 

Place on a large cookie sheet.

 

Drizzle oil over the cauliflower and mix it well with both hands.Add salt and pepper and mix it up again.

 

Roast in a 400 degree fahrenheit oven until nicely browned. It helps to mix it after about 10 minutes so all sides brown evenly.

 

While hot toss in the spice or cheese. Serve hot or cold.

easy, simple, recipe, low carb, south beach, phase 1, diet, vegetable, vegetarian, gluten free