One of the best part of summer for me is grilled veggies. This is how I know my husband (the self proclaimed Grill Master) loves me
Grilled tofu, sweet potatoes, zucchini, eggplant and red/yellow peppers
I sprinkled some olive oil and a flavored vinegar on the veggies and served them on a bed of quinoa. Tasty and satisfying dinner. Grilled sweet potatoes are amazing if you’ve never tried them.
It’s easy to throw on lots of extra veggies and tofu when you grill and have plenty of left overs for the week. Before grilling I coat the veggies with olive oil and a little salt & pepper and throw them on. That way you have good base to season as you wish with the left overs.
Here’s how I turned my leftovers into 4 more great meals.
I diced up some veggies and threw them into my omelet, topped with homemade salsa and paired it up with Ezekiel bread. I have a healthy filling breakfast that keeps me going through my morning workout.
Next up lunch #1
Grab those veggies and pop them on top of a veggie burger on a whole wheat bun with a half of an avocado. Simple and filling.
Lunch #2-Veggie Pasta Salad
I cooked up some whole wheat rotini and added in the diced veggies, some fresh Mozzarella a little olive oil, balsamic, oregano and fresh basil if you have it. This was a great filling lunch that made enough for a few days.
I took everything that was left and topped it onto 2 corn tortillas with avocado, shredded cheddar and salsa. I served it on top of brown rice. Another great meal with virtually no prep.
What tips do you have for me? How do you get your grilled veggies on?