Grilled Lemon Zucchini

One of my favorite veggies Zucchini is packed with Vitamins C and A, potassium, folate, and fiber. All contribute to a healthy heart by decreasing the risk of stroke, reducing high blood pressure, and lowering cholesterol. It is so versatile below is one of my new favorite and SIMPLE ways of preparing it.

Ingredients 

3 medium Zucchini 

Coconut oil (refined)see note below

Lemon zest and juice

Salt, pepper to taste

Olive oil 

Grated cheese

Directions

Slice zucchini, rub the grill pan with coconut oil, over medium heat sear each side of zucchini cooking in batches, place on platter and season zucchini with olive oil,salt, pepper, zested lemon, grated cheese and drizzle with lemon  juice.

Refined coconut oil has no coconut flavor, I use coconut oil for health benefits you can sub olive oil.

Verdure alla Griglia (Grilled Vegetables)

Aahh summer...I enjoy cooking in the summer months because I can just about grill anything!! I especially miss grilled veggies in the winter so I go overboard in the summer and grill them a lot. I do that anyway anyhow, plain, spiced, dressed etc...this recipe was for a party I simply spiced them up.

All you need is a grill and a pretty platter.

            

Ingredients

2 medium Zucchini

2 medium yellow squash

3 ears of corn

Container of small peppers

3 portobello mushrooms

Asparagus

Olive oil

Grated Romano cheese

Salt

Pepper

Granulated garlic

Onion powder

Oregano

Toss your veggies in a little olive oil and place on a hot grill, cook until you get those beautiful grill marks and the veggies are somewhat soft.

Arrange on your platter

Drizzle some olive oil on everything, sprinkle with all the spices (to taste) and grated cheese and garnish with some fresh basil chiffonades!! Viola and this is served at room temperature.

Keep in mind you can grill just about anything your heart desires.

Enjoy!

😘

Roasted Peppers

We love roasted peppers on salads, sandwiches or in an antipasto. I have been getting extra peppers in my organic box lately so I decided to roast these beautiful yellow peppers. I didn't photograph every step but hope you get the idea. It is very simple to do and so much better than the canned or jarred variety you buy. 

What you need:

4 yellow, red, or orange peppers

Grill

Bowl and a sheet of aluminum foil/or a paper bag

Put the whole pepper on the grill, turn occasionally as the pepper browns/blackens.

Remove when all sides have been roasted, place in bowl and cover set aside for 30-45 minutes.

Uncover and start pulling the skin off the pepper, the seeds and stem.

Then place in storage container in fridge or you can freeze them to defrost and use as needed.

When you are ready to use season with salt, pepper, fresh chopped garlic and olive oil. Then pair with a salad or on a sandwich.

Enjoy,

Lucia

Broccoli with Garlic and Cheese

Broccoli with Garlic and Cheese

Ingredients

1 head of Broccoli cut into florets
2 cloves fresh garlic
Kosher Salt and pepper
1/4 cup Olive oil
1 Tbsp Grated Romano Cheese

Directions:

Steam broccoli to desired tenderness. While broccoli is cooking slice up garlic cloves, heat up olive oil in fry pan place garlic in pan and cook until crisped. Pour on broccoli, add salt, pepper and grated cheese.