Simply Southern Grilled Veggies

If you don’t like cooking vegetables or fish on the grill because you lose pieces through the grill grates, try a grill basket!  A grill basket makes cooking vegetables or fish on the grill a breeze!  You can flip all of the vegetable at one time, and tender fish stays in one piece.  Choose vegetables that you enjoy, and veggies that are in season.  Squash, zucchini, cherry tomatoes, carrots, asparagus, and broccoli cook wonderfully on the grill.  Fruit can also be grilled: pineapple, peaches and plums hold up well and develop a sweet and smoky flavor. Experiment to find your favorites.  Grilled vegetables are super tasty and full of flavor!  

8 (4-inch) portobello mushroom caps 

4 medium red bell peppers, quartered 

2 medium Vidalia or other sweet onions, each cut into 4 slices 

2 teaspoons Olive Oil

1 teaspoon The Delicious Dietitian Southern All Purpose Spice Blend

Prepare grill to medium-high heat.

Arrange mushrooms, gill sides up; bell pepper quarters; and onion slices on a baking sheet. Coat vegetables with olive oil. Sprinkle evenly with spice blend.  Place vegetable in a grill basket or place vegetables on grill rack; grill 5 minutes on each side or until tender.

Italian Asparagus and Tomatoes

Nothing says "spring is here" better than the tender green asparagus that are just coming in to season!  This delicious side dish pairs perfectly with chicken or fish, and looks special enough to serve to company.  

1 pound asparagus, trimmed 

2 teaspoons extra-virgin olive oil 

1 1/2 cups halved grape tomatoes

1/2 teaspoon minced fresh garlic

2 tablespoons balsamic vinegar

1 teaspoon The Delicious Dietitian Italian Spice Blend 

3 tablespoons crumbled goat cheese

1/2 teaspoon black pepper

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in Italian Spice Blend. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Thai Spiced Sweet Potato Casserole

Forget the marshmallowy, sugary toppings for your sweet potato casserole, this yummy take on the Thanksgiving classic has tons of flavor, with fewer carbs and calories than the original!  With flavors of nutmeg, ginger, and other spices, this sweet potato casserole will be sure to please!  

Thai Spiced Sweet Potato Casserole

3 pounds sweet potatoes

1/3 cup packed brown sugar

2 Tbsp butter 

2 Tbsp orange juice concentrate

2 Tbsp The Delicious Dietitian Thai Spice Blend

2 large eggs 

1/4 cup chopped pecans 

Preheat oven to 350°.

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through spice blend), and beat with a mixer at low speed until combined. Add eggs; beat until smooth.

Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350° for 45 minutes or until thoroughly heated.