Succotash
Succotash has remained a popular dish for a reason. In this recipe all the sweet, savory, and aromatic flavors are perfectly combined. Make this your next bring along to a potluck, BBQ, or picnic.
all things food
Succotash has remained a popular dish for a reason. In this recipe all the sweet, savory, and aromatic flavors are perfectly combined. Make this your next bring along to a potluck, BBQ, or picnic.
This Italian chicken is so simple yet packed with flavor! Chicken, potatoes, and vegetables roast on just one pan for a perfect meal with quick prep.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!
The post Grilled Vegetables appeared first on Budget Bytes.
There is no summertime meal that cannot be improved with a heaping side of perfectly Grilled Vegetables! These grilled veggies take very little prep time, and they’re the best option on fridge clean out day (which makes my busy life 100x easier and saves me money!). I’ve perfected grilling all kinds of vegetables including peppers, onion, zucchini, squash, and mushrooms for the ultimate Summer feast. Each healthy bite is infused with a smokey, summery flavor, and this recipe seriously couldn’t be any easier.
Grilling vegetables to perfection takes practice, but with this very simple and quick method, I promise you’ll never serve another soggy vegetable again. The secret? Less is more! Get that grill nice and hot to achieve those stunning grill marks. Bell peppers, tomatoes, zucchini, mushrooms, and yellow squash soften quickly, so they only need a few minutes on each side. The onions take a little longer to get those caramelized edges we all love – so they go on first!
Any leftovers can be added to all kinds of salads, pasta salads, sandwiches, and more. I could go on all day about the virtues of grilled vegetables, but I’ll spare you and let my easy recipe do the talking!
Here’s what you’ll need to make the best grilled vegetables EVER:
Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.
My rule for cooking vegetables using any technique is always: less is more! If you think they’re done, pull them off. There’s nothing wrong with a little crunch. It’s always preferred to an over-cooked, soggy veggie. Seriously, don’t stress over a side dish when you have a fun cookout happening in the background!
I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!
This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.
When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon. We have been super happy with it in the Budget Bytes kitchen.
The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.
See how we calculate recipe costs here.
Rinse all your veggies under cold water, excluding the onion. Pat them dry before chopping.
Using a knife or a mandoline slicer on the thickest setting, cut 1 zucchini lengthwise, about ¼ inch thick, and remove both ends. Remove the dry skin from 1 red onion and cut it into thick rings. Next, remove the stem from 8 whole mushrooms and cut 1 yellow squash into ¼ inch thick discs. The 8 mini bell peppers should be left whole, and the 6-8 vine tomatoes should still be attached to the vine.
In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.
Brush the olive oil marinade over your veggies, covering all sides.
Add the sliced onion rings to your grill as it preheats to 400°F.
Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.
Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).
When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.
No summer BBQ is complete without a generous serving of these easy grilled vegetables!
The post Grilled Vegetables appeared first on Budget Bytes.
This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts. Why I Love This Recipe The Ingredients * For a full list of measurements and instructions, see the recipe card below* How to Make…
The post Summer Pasta Salad appeared first on Weelicious.
This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts.
* For a full list of measurements and instructions, see the recipe card below*
Step 1: Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain the pasta and set aside.
Step 2: Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
Step 3: Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired.
Step 4: Refrigerate until ready to serve. Serve cold with favorite main dish.
This pasta salad recipe might seem too simple, but that’s the beauty of it. Each ingredient gets to shine while complimenting the others really well. This recipe is one of our go-to dishes during the summer, and I think you’ll love it too! Let me know what you think by leaving a comment and rating below!
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The post Summer Pasta Salad appeared first on Weelicious.
For light, flaky fish with a slightly smoky flavor try making the grilled halibut recipe. Finishing it off with a topping of chopped cherry tomatoes, and fresh basil makes it bright and extra flavorful.
This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs. A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, […]
This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.Â
A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡
It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!
Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).
However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!
Tantalize your tastebuds and satisfy your hunger with this healthy cajun dish.