During spring and summer it's easy to get the recommended nine servings or 4 1/2 cups of fruits and veggies in. Everything is so fresh and delicious. Grilled veggies (a serving each of asparagus and zucchini) on salad, a baked sweet potato, and a dish of strawberries for dessert and I've got 5 at just one meal. Making sure you get foods from every color group, and eating at least some foods raw each day ensures your body gets all the vitamins and phytonutrients it needs. Eating real food is so tasty it feels decadent!
Marinade Recipe for Grilled Vegetables
Combine:
1/4 c. olive oil
1/4 c. red wine vinegar
1 tsp. sea salt
1/4 tsp. lemon pepper seasoning
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. onion powder
1/8 tsp. dried mustard
1/2" piece fresh ginger, grated
1 clove garlic, minced
Place veggies in a large ziploc baggie ( I used 2 lb. asparagus and 1 large zucchini, but bell peppers, onions, eggplant, mushrooms and cherry tomatoes all work well). Pour marinade over veggies, seal bag and shake to mix and coat. Refrigerate at least one hour. Cook in grill basket over med. flame 6-8 min., turn and cook additional 6-8 min. Serve as is or over salad.
