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Dressed to grill

 

Whether we're entertaining or just cooking our family of three, we barbecue all summer long. But this season, instead of loading up the grill with cheeseburgers and steak (and pairing them with potato chips and macaroni salad), we've lightened things up. Our new meal staples are fish and veggies, like Portobello mushrooms, asparagus, zucchini, and squash. We either marinate the vegetables in balsamic vinegar and olive oil or brush them with olive oil and then sprinkle on Montreal seasoning (a bold spice blend you can find at grocery stores). To go with the main course, we fill bowls with fresh fruit like watermelon and honeydew. We'll still treat ourselves to the greasy burger every so often, but our slimmed-down meals are just as satisfying.

 

 

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