Vegetables

 

The List:

CALIFORNIA ORANGE CARROTS

1 lb carrots, peeled, sliced 1/4" 1 orange, peeled, sectioned, cut into bite- sized pieces
2 Tbs. butter
1 Tbs. grated orange peel
1 Tbs.minced greentail onion(optional)

Cook carrots in salted water until crisp-tender. Drain. Return carrots to pan and add the remaining ingredients. Heat through. Enjoy.

 

GRILLED EGGPLANT OR ZUCHINNI

Small eggplant, (medium zuchinni), thin-sliced tomato,thin-sliced cheese(Mozz, cheddar,Jack),olive oil, basil.

Slice eggplant lengthwise(zuchinni,diagonally)into slabs about 1/2 in.thick. Brush with oil; sprinkle with salt and pepper. Grill 4 minutes on medium each side. Turn over again and put sliced tomato, cheese, and basil on top. Lower heat, close cover; grill about 2 minutes more until cheese melts. YUM. Note: take seeds out of eggpant and leave skin only on sides of slices.

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