On Day 43 I ate a dish of grilled veggies for supper. I’ve had some questions about how I prepared them so I wanted to take a minute and share the process.
The recipe comes from one of my favorite cookbooks called “7 Secrets”, by Neva Brackett. I’ve made it many times and mostly we’ve eaten it as a burrito wrap. My family still enjoys it that way, but I just eat it without the flour tortilla and it stands perfectly well on its own. I don’t know if I can share the exact recipe here in the blog, but this post will give you a good idea of how I prepared the basic recipe.
It was part of my supper meal on Day 43.
I discovered mason jar storage a few days ago so I’ve been putting everything i can into mason jars to see how well things hold up. I already had these onions cut and in the jar, so it was super quick and easy to grab them and throw them into my recipe.
My zucchinis are almost ready to harvest so I hope this is the last one (these are organic) that I’ll have to buy from Costco. The yellow summer squash is from the garden at the elementary school and I love knowing that my food is coming straight out of a pesticide free garden!
I chopped the squash into 1/4 inch chunks so I could put them through my Vidalia Chopper.
I love this chopper so much. It always does a perfect job and it is so FAST and EASY!! I’m all about fast and easy when it comes to cooking!
I’m using the larger blade option for this recipe.
It cuts perfect little squares every single time!
I put both types of squash and my red bell peppers through the chopper. This sight makes me happy because it was effortless to do. Cutting these by hand would be too much work and I’d never want to make this recipe. I bought my Vidalia choppers at Target and through eBay.
The next ingredient is the Soy Curls. I’ve had some questions about how I prepare these. I always feel like I need to say that I’m not a gourmet cook. I never really even liked cooking, though I’m enjoying it much more now with Bright Line Eating. The Soy Curls come in this little bag. I bought them at our church’s health food store. I’m sure a google search would bring up other places where they can be purchased from.
They seem to be nothing but soy and they are hard and crisp in the package.
Since they are hard and crisp, they must first be rehydrated with water. Then I used a veggie chicken style seasoning and some Brewer’s yeast flakes to season them while they soaked up the water. You can season them to taste, using whatever type of seasonings you prefer. They are similar to Tofu with no real taste until you season it.
I let those simmer while I prepped my broccoli.
I love seeing all the colors burst and come to life when the veggies all get stirred together!
The soy curls have been simmering, soaking up the water, and the excess water has evaporated off with the steam. They are nice and chewy now and soft and “meaty” like!
I added the soy curls to the veggies, including the brothy juice.
I mixed it all together and put it in a large glass pyrex dish that was sprayed lightly with Pam. Any type of low pan works well for putting the veggies under the broiler. I always set a timer when food is under the broiler. I’m notorious for walking away and having my food burn under that intense heat. I’ve learned now to set that timer or just stand there and wait for it to be done.
This recipe is great for using up whatever veggies you have in the fridge. You can basically put whatever you want into it and it always tastes great!