Plant Based Supper

I can’t believe it happened but I got Bo to eat an all veggie supper last night and he LOVED it. Im going out with friends tonight and he mentioned he may have just veggies again;) It was that yummy and SO filling. 

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It’s really hard to beat anything on the grill, we love the smoky flavor of charred veggies. I topped our brussel sprouts, beets, okra and zucchini with a  parsley (vegan) butter.

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My herbs are finally coming back for the summer woohoo! We also  grilled romaine with an easy vinaigrette.

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how sweet are these tulips? 

Grilled Romaine with Easy Vinaigrette
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Ingredients
  1. 1 Large head romaine, sliced in half lengthwise
  2. olive oil for brushing
  3. 1 T balsamic vinegar
  4. 3 T olive oil
  5. 1 garlic clove, minced
  6. 1 tsp dijon mustard
  7. splash of water to thin vinaigrette
Instructions
  1. Clean romaine by rinsing halves and dry lettuce well. Lightly brush romaine with oil olive and season with kosher salt and cracked pepper. Grill both sides of romaine for 1-2 min or until charred (and then no more)! Enjoy immediately:)
  2. Vinaigrette: Whisk together vinegar, dijon, salt cracked pepper and garlic. Then drizzle in olive oil (add water to thin)
Mississippi Made http://www.mississippi-made.com/

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