Grilled Lemon Pepper Veggies Food

LEMON-PEPPER VEGETABLES

Steps:

• Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.

GRILLED LEMON-PEPPER ZUCCHINI

Steps:

• Preheat an outdoor grill for high heat. When hot, lightly oil grate.
• Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
• Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

LEMON-PEPPER VEGETABLES

Steps:

• In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender. , Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning.

GRILLED LEMON PEPPER VEGGIES

Steps:

• In large resealable plastic bag, combine oil, juice, lemon pepper, garlic and salt. Add vegetables to bag, seal and shake to thoroughly coat with seasoned mixture.
• Grill vegetables over medium-high heat until tender and slightly charred, about for 8 to 10 minutes.

GRILLED VEGETABLES WITH LEMON-CAPER DRESSING

Steps:

• Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
• Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
• Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
• While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).

GRILLED VEGGIES

Steps:

• Cut assorted vegetable and prepare for the grill.
• If marinading, place vegetables in a covered container or plastic bag for at least an hour.
• Grill as desired.

SPICY GRILLED VEGGIES

Steps:

• Heat coals or gas grill for direct heat.
• Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
• Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
• Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

LEMON-PEPPER VEGGIES

Steps:

• In a microwave-safe bowl, combine the broccoli, cauliflower, carrots and water. Cover and microwave on high for 3-6 minutes or until crisp-tender; drain. , Combine the remaining ingredients; drizzle over vegetables and toss to coat.