Grilled Vegetable Recipe

"Eat your vegetables !"

...Is what most American mothers tell their children.

     Mom was right, too. Grilled Vegetables are a healthy addition to anyone's diet. But sometimes, Southern moms overcooked them, essentially removing most of their nutritional value in the process. Fresh grilled or sauteed vegetables are not only delicious, but they are good for you as well, when not over cooked.

One of my favorite and easy grilled vegetable recipes is what I call my "Squash mix".

It's the perfect Cajun side dish for Grilled Redfish.

For two people:

1 medium onion

1/2 small red bell pepper ( optional)

3 yellow squash

2 -3 Zuchinni squash

1 medium tomato.

2 juicy limes

Margarine

Canola oil cooking spray

Garlic salt ( for me, the more the better )

Sea salt

Black Pepper

Ball's General Purpose Cajun seasoning.

( feel free to add a few other veggies, as I have in the above photo)

      Chop all ingredients up except the tomato into fairly large bite sized pieces and place in a large bowl. They shrink upon cooking, so cut them larger than you normally would. Set the fresh ripe tomato aside for now. We'll add it last. Liberally sprinkle the Cajun seasoning and garlic salt on the vegetables, mixing thoroughly. Add black pepper and salt to taste. Fresh vegetables require more salt than you might think, but don't overdo it. Lightly spray canola cooking spray on top and mix again.

     Squeeze the juice of a large lime all over the mixture.

     Using a suitable cooking grate/pan for your outdoor grill, add the mixture to it and place 3-5 pats of margarine on top then place directly over a low-medium heat.  Allow the margarine to melt, constantly stirring the veggies to coat them....then let them sit a minute or two allowing the onions to soften. Rotate the veggies before any burn, but allowing a little blackening to occur on the thin edges.

     When about 1/2 way done, chop the tomato into large bites, squeeze some lime juice over them, and toss them into the mixture, allowing them to soften, but not to the point of being soggy.

     Taste test the squash. It should still have a slight crunch to it, some charred edges, and not be soggy.  Remove from grill, squeeze more lime juice on top, mixing gently and serve HOT.

     If you'll look on my grilled redfish page, you'll see a variation in the photo, beside the grilled catfish. There are some carrots in the photo, but be careful while using carrots..they burn easily and dont taste good when burned.  Sometimes I throw in a 1/2 of sliced bellpepper, but not normally.  I prefer the onion/squash/garlic/lime flavor more often.

     This is a perfect dish to go with grilled fish or steaks.  You're going to love it, if you don't over cook it, I guarantee.

So mind your mother.... and eat your veggies ...Cajun grilled, that is...!

They'll make you strong and healthy and are an excellent addition to any grilled fish entree'.

~Froggy~

Part time Louisiana food critic and beach bum in training.