Meatless Monday: Grilled Peppers and Avocado Blueberry Salad

While vacationing with family in South Carolina we feasted on endless fresh meals. After a hot and tiring day at the beach, no one cared to spend hours preparing complicated meals in the kitchen. One night my sister-in-law, a chef, prepared a visually colorful, healthy meal. 

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She chopped up red, yellow and orange peppers, zucchini and asparagus.  Then drizzled very light vegetable oil, as it has a high smoke point for grilling, and sprinkled oregano, thyme, red pepper flakes and kosher salt on top.  She grilled on low heat for about 5 minutes and said to take off grill before you think they are done to avoid them getting soggy. They were the perfect consistency with a nice juicy crunch. 

 

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We also ate it accompanied by a unique salad of avocado, blueberries, arugula and gorgonzola cheese.  She simply added kosher salt, fresh black pepper and splashes of olive oil and balsamic vinegar.

Both of these dishes use limited ingredients and are perfect for a 4th of July barbeque or any summer day. 

When I had both of my children, my sister-in-law Malia brought over delicious dinners she had prepared ahead of time, with simple directions to reheat in the microwave or oven.  No new baby present could top the gift of satisfying, low calorie meals delivered to your door.  If you are interested feel free to contact Malia to learn more.

What are you eating today for Meatless Monday? What is your favorite summer meal?

 

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