Wednesday, October 12, 2011

Grilled vegetables

With two self-employed adults and two home educated kids in the house, we get through a lot of food at home. If boredom, poverty or obesity are not to set in then we need to find some quick, cheap and healthy ways of providing three meals plus numerous snacks every day. As a result, I've been making a lot of soup, and have also rediscovered the joy of grilled vegetables. The trick, I think, is to cut them reasonably thick and to resist the temptation to overcook them, as they need to be able to withstand a day or two (or more) quietly marinating in olive oil. This time, I discovered some fresh basil in the fridge, and also added a couple of drops of raspberry vinegar.

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