Get two meals for half the work with this flavorful grilled veggie recipe. Five kinds of produce and Lawry’s Seasoned Salt makes for a delicious way to squeeze in a veggie serving and save you steps the next time you’re cooking (That means you get more mom time with the kids.)
Day 1: Grilled Seasoned Vegetables
2 teaspoons Lawry's® Seasoned Salt
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
2 tablespoons olive oil
1 medium red bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1 medium yellow squash, thinly sliced
1 medium zucchini, thinly sliced
1 small red onion, thin sliced
MIX seasoned salt and pepper in small bowl. Drizzle oil over vegetables in large bowl. Add seasoning mixture; toss to coat well. PLACE vegetables in grill basket, grill rack or thread onto skewers. GRILL over medium heat 10 minutes or until vegetables are tender, turning occasionally. Refrigerate leftover vegetables for Day 2.
Day 2: Grilled Vegetable Frittata
We can’t think of a more classic leftovers recipe than frittata–and this one’s anything but bland. Incredibly easy to prepare, easy on the wallet and made with the Lawry’s Grilled Seasoned Vegetables from Day 1, it’s the perfect addition to brunch or even breakfast-for-dinner.
2 cups Grilled Seasoned Vegetables (leftovers)
1/4 cup milk
1 teaspoon Lawry's® Seasoned Salt
2 medium plum tomatoes, sliced
1 cup shredded mozzarella cheese
HEAT large ovenproof nonstick skillet on medium. Add leftover vegetables; cook and stir 1 to 2 minutes or until heated. BEAT eggs, milk and Seasoned Salt in medium-sized bowl. Pour into skillet. Cook on medium-low for 5 minutes without stirring, or until eggs are set on the bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese. BROIL 4 to 5 minutes or until eggs are fully set and cheese is lightly browned.