Friday, August 2, 2013

Grilled Veggie Sandwich

Now that I'm married and buying my own groceries and cooking, I have really started looking into the food that we eat and buy. I really would love to start buy free range chicken and grass fed beef, but that's a bit out of our price range for now. I kept reading articles on how beef isn't good for the environment and isn't even great for your body. But being the steak lover that I am I was not ready to just cut it out of our meal plans. And my husband will probably never be okay with ditching meat all together. So I kept reading, how could we change our diet to fit what we want and yet stay healthy and eco friendly. After some research I realized something, meat used to be more of a commodity. Once upon a time fruits and veggies were easier and cheaper to grow, and meat wasn't something that was available to everyone unless you could hunt. People would eat smaller portions of meat to make it last, and larger portions of fruits and veggies. Basically the opposite of what we do now. Note: these are not historical dietary facts, just my observations/opinions from what I have read.

This seemed to be a great compromise! We weren't going full on vegetarian, but we were still trying to promote sustainable food. I'll make another post on what I'm doing to get better fruits and veggies next!

I have been out of town away from my husband for a couple weeks, and of course the day after I come home the military decides to take him away (thankfully just a few days!), so this was my opportunity to experiment making some hardy veggie dishes that would fill us up so that we weren't eating a big steak every night, and this is what I came up with!!
Uhhh yum. Looking at it makes me want to go make another!
This recipe will make enough for 2-3

1 Zucchini
1 Yellow Squash
1 Small Eggplant
2 Tomatoes (I get mine from my garden, they are the size of the "vine ripe" tomatoes in the store)
Goat Cheese
Flat Bread
Olive Oil
Garlic Powder

First peel your eggplant and cut it into about 1/2 inch thick pieces. The eggplant I used was so big I quartered it and then cut the strips from that. Next cut your tomatoes, zucchini, and squash into 1/2 inch slices. Toss everything in olive oil.

Heat your grill to a medium-low heat. Spread your veggies over it. Sprinkle everything with salt and garlic powder.
Close the lid and check the veggies every few minutes. Flip them once you see those nice dark grill lines. Depending on your grill you might have to change the temperature or shuffle your veggies around. If you notice my grill cooks faster in the middle, so I had to keep shuffling my veggies around to get them to cook evenly. Once everything is soft and cooked through take it off the grill. Mine took about 15-20 minutes.

Next take a piece of flat bread and smear a good amount of goat cheese on it. I just covered the surface of mine because I LOVE goat cheese! Pile on your veggies and then top it off with fresh basil!!

This was delicious!! I told Jared I would cook him a piece of chicken to slice up and put in his, but this is already really filling on it's own!

Also, tomatoes and basil are something that are so easy to grow at home like I did! I really encourage you all to try growing a couple things, even if it's just herbs, at home! You might be surprised at how easy it is!

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