Stuffed- Grilled Veggies

I think I may eat turkey tonight! I thought I bought pork tenderloin for my boys but as it turns out it is turkey tenderloins and since turkey is supposed to be good for my face I may just eat it. And yes I am still aiming to eat vegan eventually. I am leaning into it like the couple of authors of vegan books have said. If one day I just decide I am a vegan, I will never make it, that is what happened last time. This time it will be a slow process. I have several non vegan foods in my house that I love. I spent good money on them and plan to eat them before making my conversion!

Here are some great grilled vegies that anyone can eat.

Herbed-Grill Tomatoes. I got this from the June 2007 Health magazine. This recipe can be used with fresh peppers or any other vegetable.

Combine 1 tablespoon of olive oil with 1tbsp of balsamic vinegar, garlic (I never give a measurement for garlic, my theory is the more the better!) 1 tsp of chopped fresh basil, 1/4 tsp of salt and 1/4 tsp of ground pepper.

Coat all sides of the tomatoes. (about 4 medium sized tomatoes cut in half) Place on grill cut side down for 5 to 7 mins. Turn over, coat with marinade as needed. Can top with cheese after grilled if desired. (vegan parmesan is available) If doing it in the oven, bake at 375 for max 10 mins. I would do it shorter, I prefer them less mushy!

For my Grilled Zucchini. (which I also do in the oven. Also at 375 bake for 20 mins until zucchini is softened.

In a bowl mix 2 tbsp of extra virgin olive oil with 1/2 cup of onion, add scooped out zucchini ideally for 2 large zuccs, I usually leave a 1/2 inch inside the shell, 2 tbsp of garlic, half of a red, orange and yellow bell pepper, all diced, 1 tbsp of chopped basil and ground pepper. I usually add other spices, parsley or what ever I have on hand. You can used dried as well. Mix that all together. Add it back into the scooped out the zucchini back for 20 mins and yum. Added Asiago cheese or feta is really yummy.

Enjoy!