After picking the garden yesterday I did have enough sugar snap peas for dinner. I washed them, snapped off the ends and boiled them for about 5 minutes. Wow! They were so good. Even Kinsey liked them. Neal grilled some little steaks and corn on the cob and I made the peas...it was a good meal.
Tonight I made chicken tenders and oven roasted veggies. I had zucchini, potatoes, onions, and bell pepper to use up today. You preheat your oven to 450 degrees and line a cake pan with foil. Spray with non-stick spray. Cut the potatoes in to small cubes, the zucchini into thick slices, onion into wedges, and bell pepper into cubes. Put the veggies in a bowl and drizzle with olive oil and sprinkle with citrus grill seasoning (or any seasoning of your choice). Give it all a good stir then pour into your pan. Put it in the oven for about 30 minutes then enjoy! I use whatever veggies I have on hand for this so it may also include squash, carrots, or tomatoes.
Occasionaly we will also make veggies in a foil packet to put on the grill. It's basically the same but you use heavy duty foil and make a packet. I like to put 1/2 stick margarine in the packet to keep it from burning. Neal cooks it for 20 minutes over medium heat on the lower rack then moves it to the top rack while the meat cooks. The veggies have an entirely different texture than when you roast them. Roasting them gives everything a bit of a crust but packet grilling makes them soft all over.