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@edgarantoniopoved: #frases#vida#reflexiones💯⭐👽

edgar antonio poveda davila
edgar antonio poveda davila
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Region: NI
Wednesday 01 July 2026 21:31:22 GMT
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edgarantoniopoved
edgar antonio poveda davila :
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2026-08-04 19:27:04
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axel_davila1
axel :
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2026-08-04 17:14:02
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christa.baca4
Chriss :
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2026-08-04 19:08:20
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Grilled Summer Veggie Platter ✨ Ingredients: Vegetables: • 2 ears corn, husked and cut into fourths • 2 green zucchinis, cut lengthwise into quarters • 2 yellow summer squash (yellow zucchini), cut lengthwise into quarters • 1 bag mini bell peppers (about 12–16), left whole and pierced once with a fork or skewer to prevent bursting • 2 red onion, cut into thick wedges • 1 bunch asparagus, ends trimmed • 16 oz mushrooms (baby bella or white), whole For the Garlic Herb Marinade: • ⅔ cup avocado oil • 1½ tsp garlic powder • 1½ tsp dried oregano • 1 tsp black pepper • 1½ tsp salt, or more to taste Instructions: 1. Arrange all the prepared vegetables on a large sheet pan. 2. In a small bowl, whisk together the avocado oil, garlic powder, oregano, black pepper, and salt. 3. Drizzle the marinade over the vegetables and massage it in with your hands to coat everything evenly. 4. Before grilling, pierce each mini bell pepper once with a fork or skewer. This allows steam to escape and prevents them from bursting. 5. Preheat your grill to medium-high heat. 6. Grill the vegetables in batches, turning occasionally until charred and tender: • Corn & onions: 10–12 minutes • Zucchini & bell peppers: 6–8 minutes • Mushrooms: 8–10 minutes • Asparagus: 4–5 minutes 7. Taste and sprinkle with a little extra salt if needed before serving. Optional: Drizzle with chimichurri or a squeeze of fresh lemon juice for extra flavor. #veggies #grilledveggies #grilledvegetables #EasyRecipes #sidedish #summerrecipe #veggieplatter #easysidedish
Grilled Summer Veggie Platter ✨ Ingredients: Vegetables: • 2 ears corn, husked and cut into fourths • 2 green zucchinis, cut lengthwise into quarters • 2 yellow summer squash (yellow zucchini), cut lengthwise into quarters • 1 bag mini bell peppers (about 12–16), left whole and pierced once with a fork or skewer to prevent bursting • 2 red onion, cut into thick wedges • 1 bunch asparagus, ends trimmed • 16 oz mushrooms (baby bella or white), whole For the Garlic Herb Marinade: • ⅔ cup avocado oil • 1½ tsp garlic powder • 1½ tsp dried oregano • 1 tsp black pepper • 1½ tsp salt, or more to taste Instructions: 1. Arrange all the prepared vegetables on a large sheet pan. 2. In a small bowl, whisk together the avocado oil, garlic powder, oregano, black pepper, and salt. 3. Drizzle the marinade over the vegetables and massage it in with your hands to coat everything evenly. 4. Before grilling, pierce each mini bell pepper once with a fork or skewer. This allows steam to escape and prevents them from bursting. 5. Preheat your grill to medium-high heat. 6. Grill the vegetables in batches, turning occasionally until charred and tender: • Corn & onions: 10–12 minutes • Zucchini & bell peppers: 6–8 minutes • Mushrooms: 8–10 minutes • Asparagus: 4–5 minutes 7. Taste and sprinkle with a little extra salt if needed before serving. Optional: Drizzle with chimichurri or a squeeze of fresh lemon juice for extra flavor. #veggies #grilledveggies #grilledvegetables #EasyRecipes #sidedish #summerrecipe #veggieplatter #easysidedish
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