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As the gentle warmth of spring fills the air, I found myself drawn back to the tranquility of my garden. This year, I made a conscious decision to scale back and plant a smaller garden, aiming for a more manageable harvest compared to the overwhelming abundance of the previous year.
In this year's garden, I carefully tended to a modest selection of vegetables: a single row of green beans, squash, zucchini, red and white potatoes, red and yellow onions, a handful of tomato plants, and a variety of pepper plants. After the bountiful yield from our plum and peach trees in the orchard last year, which led to the canning of around 300 jars of each fruit, I felt the need to take a more measured approach with the garden.
Sharing the joy of fresh produce with friends and family has always been a rewarding part of my gardening experience. Do you also have a garden? I'd love to hear about your favorite vegetables to plant and share gardening tips and stories.
One of the recipes my husband and I particularly enjoy during the spring season is grilled vegetables in foil. This versatile dish allows you to make use of whatever vegetables you have on hand, creating a delicious and easy side dish that perfectly complements any main course. The beauty of this recipe is that it not only delights the taste buds but also takes you outdoors, allowing you to savor the fresh spring air while grilling chicken, pork, or any other dish of your choice.
Grilled Vegetables in Foil Recipe:
Ingredients:
*Assorted vegetables (such as squash, zucchini, potatoes, bell peppers, onions, mushrooms, cherry tomatoes, carrots)
*Garlic, minced
*Salt and Pepper
*Olive oil
*Herbs of your choice (such as rosemary, thyme, or oregano)
*Marinades - You can use a dry seasoning or a marinade to cover the vegetables.
*Cheese - When the vegetables are done grilling, open the foil packets and sprinkle with cheese. I love to use parmesan cheese for added flavor.
Instructions:
Preheat your grill to medium-high heat.
Cut the vegetables into bite-sized pieces and place them in a bowl.
Drizzle with olive oil, minced garlic, salt, pepper, and herbs. Toss to coat evenly.
Lay out a large piece of aluminum foil and place the seasoned vegetables in the center.
Fold the foil over the vegetables and crimp the edges to create a sealed packet.
Place the foil packet on the grill and cook for about 15-20 minutes, or until the vegetables are tender.
Carefully open the foil packet, being cautious of the steam, and serve the grilled vegetables hot.
Grilled Veggies make the best side dish.
As we revel in the joys of spring and the simple pleasures of gardening, let's savor the flavors of fresh produce and the beauty of outdoor cooking. What are your favorite recipes to enjoy during the spring season? Share your thoughts and experiences in the comments below!
Enjoying the simple pleasures of life
TexasChic
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