Grilled vegetables over cheese grits
I’m not a big seafood guy, so this is my version of “shrimp and grits”–it’s grilled vegetables over cheese grits. It’s simple, satisfying and a great light meal for the summer months.
All you need are some grits, a good sharp cheddar cheese, and some veggies to throw on the grill. I had received an awesome box of produce from our CSA (community supported agriculture) from Driftless Organics–and in it were zucchini, yellow squash, eggplant, onions and banana peppers among other things. So I used all of those as well as a red bell pepper I bought at the farmer’s market.
Here is what to do……cook grits according to package directions for four servings, and add 1 cup of shredded cheddar at the end of the cooking process. Stir until cheese melts and set aside.
Meanwhile, cut vegetables (enough for 4 servings) into large chunks, spray with olive oil or cooking spray, and sprinkle with salt and pepper. Grill for 4-5 minutes, or until cooked through and slightly charred with nice grill marks. Divide grits among bowls, top with some veggies, and then throw a few cherry tomatoes on top (we also got these from Driftless…you can grill these too but it’s not necessary), and then splash with hot sauce.
That’s it. This is an easy and really tasty dish. Of course, the sharper the cheese, the better. And the hotter the hot sauce, the better. Enjoy!
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, On the Grille, Recipes, Your Kitchen
Tags: banana peppers, cheddar cheese, cheese grits, cherry tomatoes, community supported agriculture, CSA, Driftless Organics, easy healthy dinner, easy recipe, easy recipes, eggplant, grilled vegetables, grilled vegetables over cheese grits, grilling, grilling ideas, healthy dinner, hot peppers, hot sauce, recipes with cheese, recipes with grilled vegetables, recipes with grits, red bell pepper, sharp cheddar, yellow squash, zucchini