Grilled Vegetables
Details
Summer eats are meant to be simple and these grilled veggies fall right in place.
Ingredients:
Assorted vegetables of your choice (such as bell peppers, zucchini, eggplant, onions, mushrooms, asparagus, cherry tomatoes, etc.)
Olive oil
Salt and pepper
Optional: garlic powder, dried herbs (such as thyme, rosemary, or oregano), balsamic vinegar, grated Parmesan cheese
Instructions:
Preheat your grill to medium-high heat. If you're using wooden skewers for smaller vegetables like cherry tomatoes, soak them in water for about 30 minutes to prevent them from burning on the grill.
Prepare the vegetables by washing them and cutting them into suitable sizes. For example, slice bell peppers into strips, zucchini and eggplant into rounds, and onions into thick slices.
In a separate bowel add ½ cup KRU Sauce and 1 tablespoon olive oil, (mix well)
In a large bowl, toss the vegetables with a drizzle of KRU Sauce to lightly coat them. You can also add a sprinkle of salt, dip in KRU Sauce for extra flavor.
If desired, you can also add a splash of balsamic vinegar to the vegetables for a tangy touch.
Thread the vegetables onto skewers or place them directly on the grill grates. If using skewers, leave a bit of space between each piece to ensure even cooking.
Grill the vegetables, turning occasionally, until they are tender and have nice grill marks. The cooking time will vary depending on the type and size of the vegetables.
Once the vegetables are grilled to your desired level of doneness, remove them from the grill.
Drizzle a bit more KRU Sauce over the grilled vegetables if desired, and sprinkle with a touch of salt to enhance the flavors.
If you like, you can also sprinkle grated Parmesan cheese over the hot grilled vegetables for added richness.
Serve the grilled vegetables as a side dish, on top of a salad, or even as a filling for sandwiches or wraps.
Enjoy your delicious and colorful grilled vegetables! They're a versatile and healthy addition to any meal.
Custom liquid
Grilled Vegetables
Details
Summer eats are meant to be simple and these grilled veggies fall right in place.
Ingredients:
Assorted vegetables of your choice (such as bell peppers, zucchini, eggplant, onions, mushrooms, asparagus, cherry tomatoes, etc.)
Olive oil
Salt and pepper
Optional: garlic powder, dried herbs (such as thyme, rosemary, or oregano), balsamic vinegar, grated Parmesan cheese
Instructions:
Preheat your grill to medium-high heat. If you're using wooden skewers for smaller vegetables like cherry tomatoes, soak them in water for about 30 minutes to prevent them from burning on the grill.
Prepare the vegetables by washing them and cutting them into suitable sizes. For example, slice bell peppers into strips, zucchini and eggplant into rounds, and onions into thick slices.
In a separate bowel add ½ cup KRU Sauce and 1 tablespoon olive oil, (mix well)
In a large bowl, toss the vegetables with a drizzle of KRU Sauce to lightly coat them. You can also add a sprinkle of salt, dip in KRU Sauce for extra flavor.
If desired, you can also add a splash of balsamic vinegar to the vegetables for a tangy touch.
Thread the vegetables onto skewers or place them directly on the grill grates. If using skewers, leave a bit of space between each piece to ensure even cooking.
Grill the vegetables, turning occasionally, until they are tender and have nice grill marks. The cooking time will vary depending on the type and size of the vegetables.
Once the vegetables are grilled to your desired level of doneness, remove them from the grill.
Drizzle a bit more KRU Sauce over the grilled vegetables if desired, and sprinkle with a touch of salt to enhance the flavors.
If you like, you can also sprinkle grated Parmesan cheese over the hot grilled vegetables for added richness.
Serve the grilled vegetables as a side dish, on top of a salad, or even as a filling for sandwiches or wraps.
Enjoy your delicious and colorful grilled vegetables! They're a versatile and healthy addition to any meal.
Custom liquid
Summer eats are meant to be simple and these grilled veggies fall right in place.
Ingredients:
Assorted vegetables of your choice (such as bell peppers, zucchini, eggplant, onions, mushrooms, asparagus, cherry tomatoes, etc.)
Olive oil
Salt and pepper
Optional: garlic powder, dried herbs (such as thyme, rosemary, or oregano), balsamic vinegar, grated Parmesan cheese
Instructions:
Preheat your grill to medium-high heat. If you're using wooden skewers for smaller vegetables like cherry tomatoes, soak them in water for about 30 minutes to prevent them from burning on the grill.
Prepare the vegetables by washing them and cutting them into suitable sizes. For example, slice bell peppers into strips, zucchini and eggplant into rounds, and onions into thick slices.
In a separate bowel add ½ cup KRU Sauce and 1 tablespoon olive oil, (mix well)
In a large bowl, toss the vegetables with a drizzle of KRU Sauce to lightly coat them. You can also add a sprinkle of salt, dip in KRU Sauce for extra flavor.
If desired, you can also add a splash of balsamic vinegar to the vegetables for a tangy touch.
Thread the vegetables onto skewers or place them directly on the grill grates. If using skewers, leave a bit of space between each piece to ensure even cooking.
Grill the vegetables, turning occasionally, until they are tender and have nice grill marks. The cooking time will vary depending on the type and size of the vegetables.
Once the vegetables are grilled to your desired level of doneness, remove them from the grill.
Drizzle a bit more KRU Sauce over the grilled vegetables if desired, and sprinkle with a touch of salt to enhance the flavors.
If you like, you can also sprinkle grated Parmesan cheese over the hot grilled vegetables for added richness.
Serve the grilled vegetables as a side dish, on top of a salad, or even as a filling for sandwiches or wraps.
Enjoy your delicious and colorful grilled vegetables! They're a versatile and healthy addition to any meal.
