cut up your veggies of choice. I recommend cutting the squash up a tad more then what I photographed so that they will cook through equally in comparison to the other veggies. I had to burn a few asparagus pieces to get the squash cooked well. Had I cut the pieces smaller it would have been perfecto!
by amy twomey
anything you have in the fridge or love together. There is no right amount here either! I just cut up as much as I can so that I am sure to have enough to fill the grill wok + have leftovers.
last night I used: butternut squash, asparagus and brussels sprouts
I stumbled across something recently at ikea that has changed my life :: the grill wok!
Buy one, you will thank me later. I heat grill on medium heat and cover it and shaking wok regularly. *remember to use oven mitts as handle gets HOT.
by amy twomey
This is a recipe my mom made all throughout my childhood that I love. I make all the time and again this makes wonderful leftovers....so make as much as you can.
wash eggplant well and cut up in thin circles placing them on a baking sheet while heating your over to BROIL :: lo.
Add pre-jarred basil pesto on top of each slice.
Add fresh Parmesan cheese to the top of each circle. Broil until cheese begins to brown then change to bake :: 200 and continue cooking until tender. Add salt to taste.
Now :: cook your Quinoa pasta (we use 2 boxes of the Andean Dream brand for a family of 5). Stir constantly with a dash of olive oil while cooking so that the pasta does not stick. Drain and serve a pile of grilled veggies and baked eggplant on top. Seriously great! Let me know if your family loved it as much as ours does!