So it has been awhile since I posted; however, Beth has come up with an excellent vegetable dish. We use a spicy dry rub to season; however you can choose anything to taste. It is a very light dish and is pretty simple too!
Ingredients:
2 cups cauliflower
1 cup baby carrots
1 crookneck squash, sliced
1 zucchini, sliced
1/4 cup extra virgin olive oil
Dry Rub for BBQ& Grill (we get ours from the Salt Lick, thank you Gordon's)
In a casserole dish, combine the vegetables with the olive oil and stir in the dry rub. Cook at 425-degrees for 30 minutes. Vegetables will slightly al dente but tastes very good.
By the way, we were introduced to the Salt Lick Dry Rub by our friends the Gordon's when they lived in Austin. This place has been featured on the Food Network on several shows and looks like an awesome place. I especially use the dry rub with the country style pork ribs (rub then BBQ sauce).
Ingredients:
2 cups cauliflower
1 cup baby carrots
1 crookneck squash, sliced
1 zucchini, sliced
1/4 cup extra virgin olive oil
Dry Rub for BBQ& Grill (we get ours from the Salt Lick, thank you Gordon's)
In a casserole dish, combine the vegetables with the olive oil and stir in the dry rub. Cook at 425-degrees for 30 minutes. Vegetables will slightly al dente but tastes very good.
By the way, we were introduced to the Salt Lick Dry Rub by our friends the Gordon's when they lived in Austin. This place has been featured on the Food Network on several shows and looks like an awesome place. I especially use the dry rub with the country style pork ribs (rub then BBQ sauce).
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