Nail it down...

I still haven't mastered the work-week lunch situation I have... I actually was able to work 2 "regular" days last week, so it wasn't an issue then, but I'm back at it this week with my "weird" hours, and am going to have to figure something out.


Last week, we took advantage of being able to have dinner together and Mike grilled out. We had burgers and these grilled veggies:

1 small eggplant, cut into 3/4 inch thick
slices
2 small red bell peppers, seeded and cut
into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Directions:
1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
3. Preheat an outdoor grill for high heat.
4. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

There were some leftover veggies so today, before work, I diced up the leftovers, boiled some pasta, cooked some chicken breasts, and tossed it all together with Parmesan cheese. We'll see later how it turns out... I really liked how the veggies turned out... the lemon juice combined with the fresh basil is delish. Fresh basil is key, I think, as the fire from the grill really brought out the flavor.

Now let's see what I come up with for tomorrow.

Even though, Rocky Mountain Pizza has a ScoutMob deal right now for 50% off. However, eating out doesn't bode for beach vacations.