My on-going journey to eat healthy has me seeking fun and creative ways to incorporate more veggies into my diet. This past weekend while the rest of the country was buried in snow my hubby and I decided we wanted to have a BBQ. (there are some benefits to living in Phoenix)
While he spent hours outdoors smoking various cuts of meat, I spent hours inside julienning vegetables. To be honest, it wasn't really hours, but you get the idea. Turning carrots, zucchini and bell peppers into matchstick size pieces is tedious work, but this recipe was so worth it. It was delicious alongside the smoked meat and the leftovers were perfect tossed into a salad for lunch. I'm already planning to make another batch of this to have as a healthy Super Bowl side dish option.
This is a very versatile recipe, so have fun with it. Use your favorite veggies or something you haven't tried before. Add some cheese or even tomatoes for a different texture the possibilities are endless.
(adapted from Proud Italian Cook)
1 yellow squash
1 bell pepper
2 large carrots
fresh basil, chopped
2 tablespoons oil
1 tablespoon red wine vinegar
Julienne all ingredients. Toss with basil, olive oil and red wine vinegar. Add salt and pepper to taste.
Can be eaten immediately but it's even better if you let it sit for a few hours before serving.