Grilled veggies are the ideal summer meal in our opinion. So this week get exited for a whole slew of them including yellow squash, zucchini, eggplant, mushrooms, asparagus. red bell peppers and green onions. Each of these vegetables are perfectly grilled then topped with a garlic balsamic vinaigrette along with freshly minced parsley, basil and rosemary. We also paired an arugula salad with cannellini beans with the al fresco veggies. The salad also has shaved red onions and chopped capers; then dressed in a sweet and sour vinaigrette. The vinaigrette is made up of  lemon juice, maple syrup, and olive oil; simple and fresh. A meatless duo that is very porch friendly.

This meal is ready to warm, assemble and enjoy.

Meatless

Ingredients: red bell, yellow squash, zucchini, eggplant, mushrooms, asparagus, green onions, olive oil, salt, black pepper, balsamic vinegar, garlic, parsley, basil, rosemary

Ingredients: arugula, cannellini beans, red onions, capers, lemon juice, maple syrup, and olive oil