Finally Spring has sprung which means your local farmers' markets are (or will soon be back in action) and you can start grilling fresh and local vegetables right from your community. Below is a list of recipes that utilize some of your fresh finds! To find a farmers' market near you, visit Local Harvest. (and for reviews of local farmers markets check out Eat Local Grown!
Grilled Veggie Pinwheels
*This is a great quick and healthy snack for adults and kids!
• 1 piece whole wheat lavash roll-ups (thin wrap bread or you can use a tortilla)
• 1/2 cup prepared hummus
• 1 small carrot, shredded
• 3–4 long flat slices zucchini and or summer squash, grilled or broiled until soft
• 3–4 flat pieces red, yellow and/or green bell pepper, grilled or broiled until soft
Spread the hummus over the bread, sprinkle with shredded carrot and then arrange the grilled vegetables in a single layer, going in the same direction. Roll the lavish tightly starting at the end of the vegetable strips facing you, then wrap in plastic wrap tightly and refrigerate an hour or more. Cut the roll into 12 equal pieces and enjoy!
Turn soup upside down for your little ones and serve it cold! Soups are such a great way to serve up loads of nutrition in one single meal and fresh Gazpacho is super refreshing on a hot summer night! This recipe is both easy to make and loaded with antioxidants!
- 6 ripe tomatoes, seeded and chopped (save what juice you can)
- 1/2 purple onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper seeded and chopped
- 4 stalks celery, chopped
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 1 clove garlic
- 2 garlic cloves, chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Juice from 2 freshly squeezed lemons
- 2 teaspoons sugar
- Salt and fresh ground pepper to taste
- 1 teaspoon Worcestershire sauce
- Tabasco sauce to taste
- 4 cups tomato juice
Dice all veggies. Blend garlic, oil, Tabasco, Worcestershire, vinegar, sugar, salt, and pepper.
Combine all ingredients. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight.
Grilled Veggie and Shrimp Kabobs
This recipe is a quick and nutritious meal that can easily be served with a side of wild rice, cous- cous, quinoa, whole grain pasta --- or whatever you choose
- ¼ cup light Italian dressing
- 1 tablespoon minced fresh parsley
- 1 teaspoon dried basil
- 1 medium squash, cut into 1-inch chunks
- 1 bell pepper, cut into 1-inch chunks
- 8 cherry tomatoes
- ¾ pound uncooked medium shrimp, peeled and deveined
- In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
- Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.
- Enjoy these kebobs over tender Bibb lettuce or over a cup of wild rice and a small tossed salad.