Friday, July 19, 2013

Summer Grilling Inspiration from Naked Kitchen


  • thinly sliced bread of your choice 
  • asparagus, washed and ends trimmed 
  • cherry tomatoes, 
  • sliced red onion,
  •  thinly sliced any other veggies of your choice (zucchini, squash, eggplant, broccoli) olive oil 
  • sea salt and black pepper to taste 

Lightly coat the veggies in olive oil and place on a grill pan or heavy duty foil. Place on a pre-heated grill and grill until bright and tender. Place bread on the grill. If desired you can brush the bread with a little oil first. Cook for just a few seconds or until the bread is nicely toasted. Layer the grilled veggies on top of the toasted bread and enjoy!

Notes: This dish is best served right away.

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