Last week I made Grilled Vegetable Kebabs w/Grilled Lemon. I so wish I could share the recipe here, but it came from America’s Test Kitchen: The Complete Vegetarian Cookbook, and I’m thinking copying the recipe here would be against their copyright. I CAN tell you, however, that you need to get this book. The recipes can get a bit fussy, but it’s worth it. We haven’t made anything out of that cookbook that we didn’t like.
The kebabs in question included portobello mushroom caps, zucchini and red bell pepper grilled with a rosemary-garlic sauce. The juice from the grilled lemons was added to the sauce just before serving, to give it a bright acidity without being overly sour. Sooooo good!
This week is calling for some low temps to begin with so we’re breaking out the slow cooker and actually using the oven. Saturday is our anniversary and we haven’t decided what to do yet, so I’m leaving the weekend’s meals to chance. We might eat out, we might have leftovers, we might order Chinese. Who knows?
Monday – Leftovers
Tuesday – Baked Macaroni & Cheese
Wednesday – Slow Cooker Indian Curry Chicken
Thursday – Peanut Tempeh Summer Rolls
Friday – Sunday – Adventure!