Chargrilled Veggies

Spring is here.  My husband fired up the charcoal grill for the first time this year.  I was inspired to do some quick and easy meal prepping for the week.

Take whatever fresh veggies you can find.  Slice them into thick pieces.  If you have peppers, leave them whole.  Just poke a hole in each pepper so that it does not explode during the cooking process.  Coat with olive oil and sprinkle with my Italian Spice Mix.  Add salt and pepper to taste.

Chargrilled Veggies Prep

In the photo above, I have tomatillos, baby carrots, baby turnips, eggplant, and a variety of peppers and squashes.  I also have Roma tomatoes but my husband put them on the grill before I had a chance to take the photo.

Grill the veggies till they are tender and charred.  I prefer charcoal but you can use whatever you like.

Chargrilled Veggies on The Grill

Once all the veggies are done.  Make a plate for today’s meal and refrigerate the rest in glass containers covered with plastic wrap.

Chargrilled Veggies Stored

 

Then all you have to do for the rest of the week is reheat the veggies and add proteins.  My husband also cooks different meats on the grill and reheats them later in the week.  I prep seafood for myself and cook what I need as my protein for the week.

Delicious, healthy and quick meals are easy to put together all week long.

 

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