Food For Thought

Last Sunday was the perfect day be at Fishermen’s Wharf in Victoria BC; the sun was shining, it was warm and this is  where I spotted this little sign on one of the floating homes…Food for Thought.

Balance Leonardo da Vinci (April 15, 1452 May 2, 1519)

“Every now and then go away, have a little relaxation, for when you come back to your work your judgment will be surer.

Go some distance away because then the work appears smaller and more of it can be taken in at a glance and a lack of harmony and proportion is more readily seen.”

Even if the weather was not the best it was a good month, but now it’s time to get back home with a clear mind, a rested body and anxious to tackle the real world.

Since food is always on my mind, here is a great recipe you might enjoy with your Easter Ham.

This recipe originates from Emeril but I make with our favourites; it really comes out spectacular in your oven or off your grill.

Grilled Vegetables

Ingredients

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 lemon, juice of
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh basil leaves
• 1 tablespoon minced fresh parsley leaves
• 1/2 teaspoon minced fresh thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 lb zucchini, cut lengthwise into 1/2-inch slices
• 1/2 lb asparagus
• 1 medium red onion, sliced into 1/2-inch rings
• 1 small yellow bell peppers, cut in 1/2 lengthwise
• 1 tablespoon chopped basil
• 2 tablespoons grated parmesan cheese
• 2 tablespoons pine nuts
• 

Directions

1. In a bowl, whisk together the oil, vinegar, lemon juice, garlic, basil, parsley, thyme, salt, and pepper flakes to make the marinade.
2. Place the zucchini, asparagus, onions, and bell peppers in a large bowl and toss with the marinade, to coat. Let marinate for at least 1 hour and up to 2 hours.
3. Preheat the grill to very high heat (alternately, preheat the broiler).
4. Remove the vegetables from the marinade and place in a Grilling Basket. Place on BBQ and grill until cooked but still crispy.
5. Place on a platter and serve.
6. Alternately, arrange on a large baking sheet and broil until beginning to char, 3 to 5 minutes before stirring now and then.
7. Sprinkle the vegetables with the cheese, pine nuts, and basil.

Grilled Vegetables

Sage’s Tips:

Perfect recipe with BBQ season here.

Very good served cold the next day

Be creative and try something different to surprise your family.

Thank you for your visit and comments; we are leaving early Sunday morning; see you back home in April.

Happy Cooking!

Rita

“Simplicity is the ultimate sophistication.”
― Leonardo da Vinci

 

Technorati Tags: Roasted vegetables,grilled. Easter,BBQ,Leonado de Vinci. Balance,Victoria bc,Fisherman's Wharf,back home