Fire Roasted Vegetables

[Wheatfreedude]

I'm not sure how all of you are, but I shop the "Golden Horseshoe" now more than ever. For those of you unfamiliar with the jargon, it's the perishables sections on the back three parameters of a grocery store. (Dairy, Produce, Seafood, Meat, Eggs, etc.)

Each Sunday night, I fire up my grill so that I have my grilled meats for my lunches for the week. While the grill is on, why not use the energy to grill one of the tastiest low fat, HIGH flavor accoutrement to nearly every meal?

Roast your own Vegetables!

Yes, the club packs of Tri-Colored Peppers at SAM'S or Costco look huge! But, bring them home and cut them into slices (like you would for a kabob). Get a red onion/zucchini and do the same.

Place them into a large tupperware container and add virgin olive, a dash or two of sea salt, and perhaps a dash of your favorite spice from the local spice shop (ask the clerk for something that will enhance to roasted flavor in veggies).

Let them sit for at least an hour and then get your tongs out and start roasting -- grill marks on both sides. When they are all finished, put them into a clean container and refrigerate for the week.

You'll have an amazing flavor to add to your favorite dishes... readily available in your refrigerator:

- Omellettes

- On a salad

- As a side to center-of-the-plate meat

- If you have gluten-free bread, add them to a sandwich

- Add a Greek Dressing for a side salad

It's amazing what flavor roasting does. And it's gluten free too.

~Wheatfreedude~