Grilled Veggies: Teebs style
Preheat grill. Roughly chop all kinds of veggies. I use whatever I have on hand. This particular time I used asparagus, yellow squash, zucchini, bell peppers-yellow, green, red, and orange, and green onion. Lightly season with fresh cracked pepper and sea salt and toss with a bit of olive oil or cooking spray if preferred. Place on grill, rotating veggies as they brown. I keep the lid closed and check up on it while I'm cooking in the kitchen. Also I use a grill pan. It's so handy. If you don't have one, you can use foil. When nice and slightly charred, remove and load them up in a pretty bowl.
I served these with mashed potatoes and garlic bread. I bought sliced italian bread and laid the slices on a foil-lined baking sheet. In a small saucepan, cook 3 chopped garlic cloves with a few Tablespoons of oil until the garlic is lightly browned. Brush onto slices, sprinkle with paprika and bake until lightly brown. Top slices with fresh parsley.
We gathered around the table, seated, holding hands and thanked our Heavenly Father for providing for us, passed the dishes, and dug in. The warm sun glistened through the windows as we shared the meal and celebrated the birth of the most amazing woman I have ever met. She's the kindest, most giving person I know. She has been an example of Christ's love toward us by pouring out her life and preferring others before her self.
|She's my best friend and my mom.|
We finished the night with the best cake: white cake with white icing from Cake Box Bakery. What a lovely day with great friends.