Recipe by Vicki in CT
This is a great side dish or can use as entree. Terrific folded in a tortilla, even cold. Have also put on sub rolls with cheese for a vegetarian entree. I often double since this has so many uses later in the week for meals. Have also made a cold pasta salad with these chopped or a hot pasta dish topped with parmesan and added cooked cubed chicken. Use your choice of vegetables (asparagus, green beans), but this is what I like. Serving size based on a side dish.
- 2 red bell peppers
- 1 green bell pepper
- 2 portabella mushrooms
- 1 -2 vidallia onion
- assorted hot pepper
- olive oil
- cajun seasoning (or other seasoning of your choice-my cajun seasoning has salt, so if your's doesn't add salt)
Directions See How It's Made
- Slice all vegetables. Place in large bowl. Drizzle with olive oil, I use probably about 1 tablespoon. Sprinkle with seasonings. Toss to coat all vegetables.
- Grill using an outdoor grill pan or mesh screen base that has been sprayed with Pam (my pan has large holes for the flames to do their job). Stir occasionally until veggies are cooked to your liking.