Grilled veggies!!

Sorry for lack of new posts, but this blog isn't functioning properly, and I've been wasting time trying to fix it. Many followers aren't being recognized or notified of posts...guess it's a Google problem, not mine.

It's getting to be bbq season (although some of us diehards use the bbq year-round), so I thought I'd share a little of what we are cooking tonight:
I grabbed some fresh zucchini and yellow squash, and washed them really well. Cut the ends off, then sliced them lengthwise as best as possible. I usually end up with oval slices, because the squash is never perfectly straight or round. I placed them in a glass dish, then spritzed them with Wishbone Salad Spritzers "Balsamic Breeze". Ten squirts is only 130mg of sodium, and I used less than that for two zucchini and two squash. If you REALLY want to cut the sodium, use balsamic vinegar from the bottle, as most brands have zero mg of sodium--just go light--you don't want too much because it can get over-powering. I added some garlic pepper, then tossed it all to distribute the vinegar and pepper.

The best way to cook them is on the grill, but if you don't have one, or don't want to mess with it, or it's raining...you can use a skillet on the stove. We use a wire basket on the grill (spray it with Pam first) and cook them until slightly browned. Don't cook very long or they'll get mushy! Five to eight minutes is plenty.
Total prep time: 5 minutes
Sodium: 0mg to 130mg, depending on vinegar
Cook time: less than 10 minutes

Another favorite is grilled asparagus. Buy fresh asparagus (or harvest your own if you are lucky enough!) and rinse well. Don't cut the bottoms off!! Instead, just snap them off with your hands. This will usually get rid of the tough, chewy part. We try to get the skinniest asparagus we can find, by the way. Place them in a glass dish and drizzle with some fresh lemon, then toss with garlic pepper. Again, you can cook these on medium to high heat in a skillet with some Pam and one little pat of unsalted butter. As they are cooking, keep rolling them so they don't burn in the butter--these will cook in 3-4 minutes! Or on the grill again, but be careful they don't slip through the slots--Mike puts them on crossways, and just for a few minutes. You'll know they are done when they get bright green in color. Cook a little longer if you prefer them softer.
Total prep time: 5 minutes
Sodium: trace amount naturally occuring in asparagus and lemon
Cook time: 5 minutes

Both of these are delicious with any meat or fish you are fixing, and are quick, easy and healthy!! They also are great leftover, especially eaten chilled.

Enjoy!!