Eileen’s Veggie Grill

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A couple of weeks ago I spent two days with my older daughter Eileen. One night she fired up her propane grill on her apartment patio and made a delicious dish using fresh vegetables. The “secret ingredient” that made this dish taste better than my roasted or grilled veggies was the addition of a thinly sliced sweet potato. It gave the dish a wonderful flavor. Feel free to use any veggies in season, but don’t leave out the sweet potato! Also, use organic whenever possible.

These are the veggies before grilling

Utensils: Cutting board, knife, drill or baking pan for oven
Prep. Time: About 20 minutes (Feel free to prepare veggies earlier in the day, tossing with olive oil and herbs, and refrigerating until ready to grill.)
Cooking time: Varies, depending on how crispy you want the veggies, but allow at least 20-25 minutes
Category: Vegan, Gluten free

1-2 sweet potatoes, peeled and sliced thinly
1-2 cups broccoli tops
1/2 caulifower, cut into flowerettes
1 zucchini, cut into wedges
1/2 pkg. mushrooms of your choice, sliced
one leek, sliced (white part) or one onion sliced into crescents
2-3 fresh garlic pieces
cubed or sliced tempeh (optional)
olive oil (2-3 Tbl.)
salt, pepper, & herbs of your choice

1. Wash, cut or slice all veggies. Sweet potatoes should be thinly cut, so they cook with the rest of the veggies.
2. Place in a large bowl. Add garlic and herbs of choice, and tempeh if using, before tossing all ingredients with olive oil.
3. Grill until veggies (and tempeh) are tender and crisp. Or bake on a cookie sheet until desired doneness at 400 degrees.
4. Serve immediately with fresh greens. (Also goes nicely with pasta or whole grains.)

These are the veggies after they have been grilled. The sweetness of the sweet potato really perks up the veggies.

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