My family eats vegetarian one night per week in order to save money, be healthier and be earth friendly. These are a few recipes we have enjoyed so far this spring. These dishes use seasonal ingredients and hot-weather friendly grill cooking. Click on the title to find the recipe, or find it in my list of recipes at the top of my blog page.
My Grilled Ratatouille recipe is extremely versatile. The combination of tender eggplant and zucchini with sweet tomato and onion is addictive. It makes a wonderful main course served with bread, quinoa or pasta. It would be wonderful on top of a baked potato, or as a side dish with any protein. It could also be used as a condiment to accompany a cheese platter, to top grilled bread or bruschetta, or to spread on a sandwich or wrap. It is wonderful hot, cold or at room temperature. The key is to season it carefully until it is perfectly balanced with a touch of salt, pepper and vinegar.
The Green Spring Pizza is a refreshing twist on a traditional pizza. I love minty peas, and paired with the fresh zucchini, asparagus, and tangy lemon-scented goat's cheese, it is sublime. Everything about this recipe is light, fresh and summery. Since my kids love pizza, it was easy to sell them on all these green veggies!
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