Alright, I believe we have enough rain to last us awhile. We just need a little warmth - like somewhere above 60 degrees. The kids are showing signs of boredom - Aubrey has been experimenting with hairstyles and we are not exactly sure what Chad was doing at the time this picture was taken, but when asked about the outfit he claimed to have nothing to wear (I was a little behind on laundry and try to ignore the disoderly appearance in Chad's room - we just got new bunkbeds). I know we have to break out the grill at some point, so here's a recipe for just such an occassion:
California Grilled Veggie Sandwich Yields: 4 servings
INGREDIENTS:
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
4 french bread hoagie rolls
1/2 cup italian blend cheese
DIRECTIONS:
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them (Place veggies on kabobs, to avoid frustration and lost veggies). Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with cheese, layer with the vegetables. Wrap each sandwich with tinfoil and place on grill until cheese has melted. Enjoy!
