Bruschetta:
4 medium tomatoes, chopped
1 tbsp red onion, finely chopped
1/2 cup Kalamata olives, chopped
2 tbsp parmesan cheese
1/4 c. balsamic vinegar
Salt and pepper to taste
I basically mixed all these ingredients together in a small bowl and when the time came, I spooned the mixture onto the meat.
Peppered corn:
Place husked corn onto a piece of foil with 1 tbsp of olive oil.
Add 1 clove minced garlic, sea salt and ground pepper to the corn (however peppery you prefer your corn- Nick is very liberal with the pepper so I'm not sure what a normal amount would be!)
Roll up the corn tightly in the foil and place on the grill along with the meat. The corn took about 15 minutes to cook through.
Now if we ever get our summer weather, we'll have another easy grilled meal to add to our repertoire .. Sadly, I'm off to find a hearty soup recipe to match our winter weather...
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