[RECIPE] A Melody Of Grilled Veggies With Flank Steak Off The Barbie

This is a no brainer! Seriously. It’s mostly prep work and grill time. Slice the veggies into pieces, but keep in mind not to cut them too small. Veggies reduce in size, when they cook. Try your best to prevent them from slipping through the gaps. So, once the veggies are rinsed and cut; place them on a platter. Season to taste and enjoy the simplicities of eating healthy.

What you need:
5 Portobello Mushrooms
1 Eggplant
1 Red Peppers
1 Orange Peppers
Extra Virgin Olive Oil (drizzle to liking)
Balsamic Vinegar Glaze (drizzle to liking)
Kosher Salt (to taste)
Grounded Black Pepper (to taste)

Since, I went light with the grilled veggies why not add some meat into the mix. I’m in the mood for Skirt steak, but it tends to be really greasy. It’s honestly in my opinion, one of the best cuts to grill. My next best choice of cut is Flank. The textures are similar, but less fat. Seasoning is kept to the minimum. All I did was squeeze fresh lemon juice, sprinkled course sea salt and grounded black pepper.

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