Almost all veggies are delicious when grilled. To make an easy and scrumptious addition to your summer meals, simply choose your favorite in-season veggies for a grilled shish-kabob. Make sure that you choose veggies that have similar cooking times.
Shred cabbage into one inch strips. Add small amount of onions and green peppers if desired. Sautee in olive oil. It is best to use a large pan for this recipe as the cabbage will need to cook down considerably.
Kale and Potatoes
Shred two leaves of kale into 1 inch strips. Microwave two-three large potatoes on high for 7 minutes until crisp/tender. Slice and dice the potatoes and saute in two tablespoons olive oil* until tender, about ten minutes. This makes a healthy and colorful dish.
Mimi’s Special French Fries
I make these for my grandson who loves French fries. These are easy to make and are so much healthier than fast food French fries!! Together we named them “Mimi’s Special French Fries”
Take 3 to 4 Yukon Gold Potatoes and quarter. Quarter again, and drizzle with olive oil.* Season as desired. Bake at 375 degrees for 45 minutes, or until golden crispy on the outside and tender on inside.