There is nothing better than fresh garden vegetables! I love shopping at the produce stand on the corner of the parking lot at the gas station in our small town. The greenhouse just down my road built the little stand to expand their business to the highway and they grow the best veggies. I will stop in regularly and pick out my favorite colorful vegetables like: asparagus, red peppers, zucchini, yellow peppers, yellow squash, green peppers, tomatoes, cabbage, etc. I will typically cut up double the amount that we might eat because they reduce down while cooking.
Using a gallon sized zip lock bag, I drizzle a couple tablespoons of olive oil and a tablespoon of my favorite grilling spices. I like to use McCormick’s Grill Mates® Montreal Steak Seasoning. I know it says steak seasoning but you won’t believe how good it is on veggies!
There are two options for cooking, they can be thrown right on the grill or sauteed in a large hot pan. But before you start cooking, place your Dining Stones in the oven at 350 degrees. One stone for each dinner guest, and one stone to keep the serving dish of fresh veggies warm. If you grill the veggies, you will know they are cooked through by forking them for tenderness. If you sautée them, you will know they are cooked through when the peppers start to look translucent.
Use
Use your Dining Stone to place the veggie serving dish on the table – they will stay warm while you take your time enjoying your meal.
Your diningstone is a clever idea. It’s one of those “why didn’t someone think of that sooner” concepts. Good luck with it!