Bridget's Recipe Corner

Hard to believe we are celebrating the 4th of July this weekend. For whatever reason, it feels the summer goes by even faster after the 4th. Maybe it's because the stores start advertising back-to-school specials and begin stocking the shelves with Halloween items. Or maybe it's because August is now considered a school month rather than a summer month... I digress. Whatever the reason, I'm going to enjoy every last moment of these fabulous summer days. That said, here's a dish you might enjoy with a grilled meat/fish item. I made it the other night and served it with grilled salmon. Either way, I love the flavors of grilled vegetables. Hope you enjoy them too.

Seasoned/Grilled Veggies & Potatoes
Makes 6-8 servings

1 1/2 bags Simply Potatoes® (red potatoes wedges)

2 zucchini, 1/4" slices

1 yellow squash, 1/4" slices

2-3 c. sliced mushrooms (I like to use a combination of Cremini/Button/Shitake)

1/2 c. yellow onion, coursely chopped

1 shallot, coursely chopped

1 red bell pepper, sliced into strips

1 c. asparagus, ends removed, sliced diagonally

Kosher salt, to taste
freshly ground pepper, to taste

additional seasonings (optional)
Sprig of thyme

olive oil

Preheat oven to 375°. Combine all vegetables/potatoes in large bowl. Generously coat with olive oil, then sprinkle with salt, pepper and seasonings, mixing well. Place on large baking/cookie sheet. Spread evenly. Cook approximately 15-20 minutes. Just before finished baking, preheat grill. Prepare grill pan/s. Add vegetables, more seasonings if desired. Spread evenly in pan. Grill approximately 10-15 minutes. Remove from heat and serve.

Serve with your favorite beverage. For something a little different, we enjoyed a bottle of Fuente Elvira Verdejo.