Sunday nights are usually pretty lazy around the Wise household. I tend to go straight to my super easy recipes that take little to no effort. Here are two recipes for veggies that are super simple and always a hit. The first recipe is one we use to make ALL the time in college on Sunday nights at our Sunday Suppers. The Hubs deserves the credit on this one because all I usually do is the chopping and he does the grilling.
Grilled Peppers and Onions
gluten free, dairy free
Ingredients:
2 bell peppers (your favorite color)
1 medium sweet onion
2 T olive oil
garlic powder
Italian seasoning
dash of salt and pepper
Using a knife, cut around the top and remove the stem from your peppers.
Slice in half lengthwise and then in half again.
Rinse the peppers to ensure all seeds are removed.
Chop your onion in half width wise and in half again.
Separate the pieces so they look like this.
Add you peppers and onions into a gallon size baggie.
Add in your olive oil, garlic powder, Italian, and salt and pepper.
Making sure the bag is securely zipped, shake the veggies to evenly distribute the seasoning.
Set on the counter while your grill is heating up.
Grill for about 15 minutes, flipping half way through.
Watch your veggies, a few of our got a little charred, Oops!
Crispy Oven Baked Broccoli
gluten free, dairy free
Ingredients:
1/3 cup extra virgin olive oil
1 head broccoli
1/4 t crushed red pepper
1 t minced garlic
1/2 T lemon juice
1/4 cup dairy free "parmesan cheese"
Preheat oven to 425°
In a medium sauce pan, add your olive oil over low heat.
Add in your garlic and red pepper flakes and cook over low heat for 5 minutes.
While the olive oil is heating, prepare your broccoli. Remove the stems and cut into florets.
After the oil has heated for 5 minutes, add in you broccoli florets and then lemon juice. Stir to coat completely.
Transfer the broccoli to a parchment lined baking dish.
Bake for 12-15 minutes or until crispy. Stirring half way through.
Enjoy!
Thanks Y'all!
-Wise Wife
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