My family enjoyed a nice weekend in the back yard. Cleaning winter off the outdoor furniture, tending to the garden, swimming and GRILLING.
I’m such a big fan of grilled veggies. It’s so easy… just add a little olive oil, salt & pepper to toss with the veggies before they hit the grill. I like to use mushrooms, red pepper, onions, and some type of squash but we added 1 poblano pepper (the kind typically used for Chili Relleno) to the mix this weekend. It totally changed the flavor of the veggies but the heat is still pretty mild and not overpowering. It went perfectly with the hubby’s grilled shrimp recipe.