THE GRILL AND BARBECUE BOOK OF SCRIPTURES: Wisdom, Recipes, and Inspiration for Grilling Enthusiasts (2024 Cookbook)

By ALDRICH SILVA

"The Grill and Barbecue Book of Scriptures" is not just a cookbook; it's a culinary journey infused with ancient wisdom, modern recipes, and timeless inspiration for grill masters and barbecue aficionados alike. Dive into the rich tapestry of flavors, techniques, and spiritual insights that transform grilling into a sacred practice.

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• Language: English
• Publisher: ALDRICH SILVA
• Release date: Mar 20, 2024
• ISBN: 9783689440572

ALDRICH SILVA

Aldrich Silva is a passionate grilling enthusiast with years of experience in the art of barbecuing. He has honed his skills and amassed a wealth of knowledge, which he now shares in his comprehensive cookbook, "The Grill and Barbecue Book of Scriptures." Aldrich's love for cooking over flames and smoke shines through in his recipes, which are not only delicious but also infused with wisdom and inspiration.

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Aldrich Silva

The Grill and Barbecue Book of scriptures

Wood Pellet Smoker and Grill Cookbook & Outdoor Gas Griddle Cookbook

Copyright © 2023 by Aldrich Silva

All rights reserved. No part of this publication may be reproduced, stored or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise without written permission from the publisher. It is illegal to copy this book, post it to a website, or distribute it by any other means without permission.

First edition

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Contents

1. Wood Pellet Smoker

2. Presentation

3. Wood Pellet Smoker-Grill- An Overview

4. Snacks, Sides, and Combinations of Recipes

1. Buffalo turd atoms

2. Casserole with mashed potatoes

3. Asparagus coated in bacon

4. Baked beans with brisket

5. Parmesan garlic wedges

6. Vegetables roasted

7. Baked spaghetti squash twice

8. Cheese smoked with applewood

9. Moink ball skewers grilled with hickory

10. Pizza with pepperoni baked by artisans

11. No-Knead Crusty Artisan Bread

12. Doughnuts for pizza

13. Traditional apple pie

14. Blueberry peach cobbler

15. A simple brine for poultry

16. Brined pork

17. Brine of salmon and trout

18. Spice rub with Cajun flavors

19. Jan’s initial marinade

20. Seasoning sauce for poultry

21. Seasoning sauce for seafood

22. Pork and beans grilled on a smoker

23. Herb dumplings with stewed chicken with smoke

24. Tuscan bistecca overlooking the coals

25. Chowder with salmon and corn

26. Alder-smoked sea salt and ham in split pea soup

27. Panini with cheese, prosciutto, and smokey romesco sauce

28. Smoky fish paella

29. Steamed Clams with Garlic

30. Crab Roasted in Fire

31. Barbecued oysters with smoke

32. Dutch oven bread without kneading

33. Crazy chocolate cake made by mom

34. Dad’s fave dessert is hobo cake.

5. Poultry

1. Cajun chicken with spatchcock

2. Quartered chicken on the grill

3. Tuscan thighs roasted

4. Smoked and Teriyaki drumsticks

5. Bone-in smoked turkey breast

6. Turkey with hickory-smoked spatchcock

7. Bacon bleu cordon

8. Lemon with crab stuffing Hens from Cornwall

9. Drumsticks of cured turkey

10. Smoked young turkey at the tailgate

11. Duck roasted with orange sauce

6. Red Meat

1. Seared to perfection steaks

2. Tri-tip roast smoked

3. Meaty short ribs from Chuck

4. New York strip roast from Hickory

5. Texas-style flat brisket

6. Meatloaf Pete-za

7. Bell peppers filled with traffic light

8. Lamb rack with walnut crust from Applewood

9. Leg of lamb roasted

7. Pork

1. Roast pork

2. Roast pork Style of Hickory Smoked

3. Ham that has been double-smoked

4. Ribs of pork Style of Hickory Smoked

5. Juicy, soft, and grilled loin chops

6. Florentine pork loin with rib eyes

7. Roasted buttermilk pork sirloin

8. Pork tenderloins smoked

9. Pulled pork butts smoked with hickory

10. 3 methods for roasting pork sirloin tips

8. Making Rustic Artisan Breads and Flatbreads

1. Basic crust and dough for pizza

2. Gorgonzola, radicchio, and mushrooms on forno pizza

3. Focaccia topped with basil oil, ricotta salata, and oven-roasted tomatoes

4. Oil of basil

5. Sausage, fontina, spinach, and pine nuts in a calzone

6. Five-seed sourdough bread from Mount Taylor

7. Starter for sourdough

8. Moroccan flatbread with cumin, parsley, and onion inside

9. Pain au chocolat à l’ancienne

10. Pita bread

11. Spicy meat-filled flatbread from Turkey

12. Spanish coca with smoky romesco and potatoes

9. Seafood

1. Quenelles

2. Angle drop soup

3. Bluefish smoked over fennel

4. Rosemary-smoked herring

5. Smoked bonito with green sauce

6. Smoked salmon pâté

7. Smoked salmon spread

8. Curried trout timbales

9. Tickled pink shellfish

10. Smoked shad roe–potato balls

11. Smoked whitefish

12. Smoked salmon pizza with blended wild mushrooms

13. Non-rising pizza batter

14. Gravad and smoked salmon with cilantro-mint rub

15. Smoked gravlax with an orange-dill rub

16. Smoked sable

17. Catfish wrapped in collard greens

19. Barbecued butterflied trout

20. Steelhead trout in ruddy wine sauce

21. Barbecued freshwater roost with blood orange serving of mixed greens

22. Smoked lake trout with olive-mustard sauce

23. Barbecued smallmouth bass wrapped in cornhusks

24. Flame broiled walleye with grapes and shaggy mane mushrooms

25. Smoked walleye with a dried mushroom–pumpkin seed rub

26. Smoked burbot with wild mushroom, plum & mint sauce

27. Smoked walleye with ruddy pepper sauce

28. Mixed eggs with smoked shad milt

29. Walleye hash browns

30. Smoked butterflied largemouth bass

31. Smoked apache trout

32. Smoked rainbow trout

33. Smoked pike with dried cherry and pear sauce

34. Smoked yellow roost in grapefruit marinade

35. Maple syrup salmon steaks

36. Columbia stream chinook with cherry balsamic sauce

37. Hoisin-grilled coho

38. Salmon and boletus kebabs

39. Flame broiled wild ruler salmon with smoked lobster–tarragon

40. Flame broiled halibut in coconut drain and soy sauce

41. Lemon sorbet–glazed mahi-mahi

42. Fish kebabs

43. Dark cod with stamped orange sorbet sauce

44. Tilapia and coffeehouse stuffing

45. Fish steaks and blood oranges in thwart

46. Barbecued fish burgers

47. Curried barbecued pompano

48. Striped bass with cattail shoots and morels

49. Striped bass with curried shrimp sauce

50. Bluefish with tomato and basil

51. Prepared new wild sockeye salmon

52. Pacific rockfish

53. Shrimp-stuffed tilapia

54. Cold-hot smoked salmon

55. Hot-smoked teriyaki fish

56. Smoked salmon & Dungeness crab chowder

57. Birch wood–smoked boned trout

10. Cooking with a Clay Pot and a Cast Iron Smoker-Grill

1. Tiella of sheep with fennel, pecorino, and potatoes

2. Soufflé casserole of chard, goat cheese, and new herbs

3. Crab gratin with potatoes, leeks, and spinach

4. Three-cheese heated penne with pancetta

5. Eggplant, ruddy pepper, and goat cheese gratin

6. Moroccan tagine of halibut, potatoes, and artichokes

7. Heated risotto with asparagus and Swiss chard

8. White Tuscan beans with wiener

9. Bouillabaisse

10. Two-bean pozole with cumin crème fraiche

11. Cumin crème Fraiche

12. Smoky French onion soup

13. Curried lentil and vegetable cassoulet

14. Fava bean, potato, and escarole soup

15. Broiled garlic bread garnishes

11. Baking and Barbecuing using Wood Pellet Grills

1. Shiitake and Simmered Garlic Tart

2. Fresh potato, artichoke, leek, and gruyere tart

3. Tuscan torta with spinach, chard, and raisins

4. Wild mushroom, fennel, chard, and gruyère tart

5. Puff cake pissaladière

6. Milanese risotto, leek, and asparagus tart

7. Rural Corn, Tomato, and Basil Tart

8. Spinach, mushroom, and feta pie

9. Juicy smoked salmon

10. Olive oil–poached fish with fennel, orange, and olive serving of mixed greens

11. Wine-Poached Shrimp with Smoky Tomato Sauce

12. Smoky tomato sauce

13. Beer-Braised Brief Ribs

14. Solitary Star Grilled Brisket

15. Slow-roasted part turkey with citrus-chili coat

16. Milk-braised pork with mushroom-artichoke ragù

17. Sheep Braised in Yogurt with Onions and Tomatoes

18. Provençal Chicken

19. Clambake in a Box

20. Overnight hamburger chili Colorado

21. Wood-smoked cheese fondue

22. Braised Cauliflower, Potato, and Onion Curry

12. Wood Pellet Flame broil Desserts and Pastries

1. Apple-Prune Galette

2. Apricot Tart with Lavender Crème Anglaise

3. Lavender crème anglaise

4. Breakfast Focaccia with Grapes and Figs

5. Candied orange peel

13. Wood Pellet Flame broiling and Simmering

1. Barbecued cilantro-mint naan

2. Tuscan barbecued pizza with escarole

3. Joanne weir’s pizza batter

4. Flame broiled flank steak with ruddy peppers and fontina cheese

5. Barbecued pork loin stuffed with chard, fennel, and olives

6. Toasted walnut sauce

7. Mediterranean sheep kebabs with pomegranate coat

8. Barbecued duck breasts with lavender-herb rub

9. Tandoori chicken

10. Plank-roasted pacific salmon

11. Fennel-rubbed halibut with fava bean ragout

12. Barbecued shrimp with herb vinaigrette

13. Herb vinaigrette

14. Barbecued Panzanella with treasure tomatoes

15. Salade niçoise with spring vegetables

16. Spanish-style potato serving of mixed greens with saffron-aioli dressing

17. Saffron-aioli dressing

18. Spit-roasted leg of sheep with tzatziki

19. Mustard and lemon chicken

20. Mushroom-rubbed plank-roasted steak

21. Wood-roasted antipasti platter

22. Mushroom-artichoke ragout

23. Wood-roasted artichokes

24. Best-ever brussels grows

25. Salt-roasted potatoes

26. Broiled tomatoes provençal

14. Conclusion

15. Outdoor Gas Griddle Cookbook

16. Presentation

17. Overview of Grilling

18. Recipes for Grilled Fish

1. Barbecued Angle Steaks

2. Basic Prepared Barbecued Angle

3. Flame broiled Lemon with Barbecued Angle

4. Flame broiled Angle in Garlic Butter Sauce Formula

5. Spicy Grilled Fish

6. Barbecued Tilapia

7. Flame broiled Branzino

8. Barbecued Halibut

9. Maple Coated Salmon Steaks

10. Salmon with Barbecued Lemons and Yogurt Sauce

11. Simple Cedar Board Salmon Serving of mixed greens

12. Garlic Butter Salmon

19. Grilled Chicken Recipes

1. The Leading Barbecued Chicken

2. The Most excellent Delicious Barbecued Chicken

3. Filipino Flame broiled Chicken

4. Kentucky Barbecued Chicken

5. Barbecued Chicken Breast with Avocado Salsa

6. Lexington Fashion Barbecued Chicken Formula

7. Barbecued Chicken Breasts with Lemon and Thyme

8. Flame broiled Chicken Shawarma

9. Bratwurst and Chicken Kabobs

10. Chicken Breasts with Romesco Sauce

11. California Flame broiled Chicken

12. Barbecued Butterflied Chicken with Lemongrass Sauce

20. Ideas for Grilled Meats

1. Flame broiled Hamburger Steaks

2. Argentinean Flame broiled Meat Platter (Parilla)

3. Barbecued Steak and Vegetables

4. Barbecued Balsamic Flank Steak for Wraps and Servings of mixed greens

5. Flame broiled Marinated Steak Kebabs

6. Sweet Tea Marinated Ribeyes

7. Porterhouse with Summer Au Poivre Sauce

8. Hasselback Brief Rib Bulgogi

9. Barbecued Steak Tacos

10. Brisket

11. Santa Maria Broil Hamburger

12. California Burger Wraps

21. Recipes for Grilled Lamb

1. Racks of Sheep with Roasted-Shallot Vinaigrette

2. Flame broiled Sheep Chops

3. Rosemary Sheep Chops

4. Infant Sheep Chops

5. Sheep Chops Barbecued in Rosemary Smoke

6. Make-Ahead Moment Pot Flame broiled Ribs

7. 3-Ingredient Flame broiled Pineapple, Steak and Avocado Serving of mixed greens

8. Barbecued Herb Crusted Rack of Lamb

9. Tandoori Sheep Ribs

10. Flame broiled Leg of Sheep (Boneless or Bone-in)

11. Barbecued Sheep Chops American Fashion

12. Sheep Leg Broiled

13. Rosemary and Garlic smoked grill sheep loin

22. Recipes for Grilled Vegetables

1. Flame broiled Eggplant Serving of mixed greens with Freekeh and Yogurt Dressing

2. Mexican-Style Corn on the Cob

4. Fiery Flame broiled Broccoli

5. Flame broiled Carrots

6. Flame broiled Pattypans

7. Barbecued Potato Serving of mixed greens with Chiles and Basil

8. Barbecued Artichokes

9. Flame broiled Veggie Pizza

10. Portobello Burgers

11. Simple Barbecued Squash

12. Brown Sugar Barbecued Peaches

13. Warm Artichoke Plunge

14. Barbecued Vegetable Platter

15. Corn with Lemon-Pepper Butter

16. Baba Ghanoush

23. Conclusion

1

Wood Pellet Smoker

Book 1:

Wood Pellet Smoker-Grill Cookbook

A Direct With 200+ Formulas Of The Foremost Tasty

And Agreeable Grill For You And Your Adored Ones

2

Presentation

In a wood pellet smoker-grill, compressed hardwood sawdust made of apple, cherry, hickory, maple, mesquite, and other species of wood is utilized to smoke, barbecue, cook, and prepare nourishment. The terms pellet barbecue, pellet smoker, and pellet smoker-grill are habitually utilized to portray a wood pellet smoker and barbecue. We’ll allude to it as a wood pellet smoker-grill all through this book. This book’s proposed approaches, formulas, and focuses of see couldn’t be treated as gospel. As you’re mindful, everybody has distinctive culinary inclinations. The data in this book can be connected precisely as composed, otherwise you can explore and have fun. Grill is the primitive cooking procedure in presence. In our viewpoint, barbecuing is the moderate and moo utilize of circuitous warm to smoke and cook nourishment. The comes about of barbecuing with flavors, circuitous warm rubs, smoke and the meats’ normal juices are astonishing. Flame broiling and barbecuing have significant contrasts, however numerous individuals are not mindful of them and utilize the terms inaccurately. We fight that planning ground sirloin sandwiches, hot mutts, or fowl over smoky embers or a gas barbecue isn’t the same as barbecuing. Do not get us off-base; you’ll be able grill awesome nourishment and dinners using indirect warm and charcoal or gas. We won’t go into all of the contentions and concepts put forward by different masters over what constitutes BBQ. We’ll let them make that choice. BBQ is best done on flame broils that burn wood pellets.

3

Wood Pellet Smoker-Grill- An Overview

As it were cooking with hardwood can deliver the flavor profiles and dampness that the wood pellet smoker flame broil offers. Flame broil temperatures might change depending on the sort and producer. Flame broil temperatures may run from 150°F to well over 600°F on a few sorts, depending on the brand and demonstrate. The days of employing a wood pellet smoker flame broil for both barbecuing and burning are long gone. Unmatched by charcoal or gas grills, wood pellet smoker barbecues offer succulence, ease, and security. Compared to other smokers you will be commonplace with, the smoke profile is gentler. They create the flexibility and points of interest of a convection wood pellet smoker barbecue due to their plan. Smoker barbecues made of wood pellets are secure and simple to utilize.

Control of Temperature

Control is the essential word. Set it, and forget it. As we previously mentioned, in order to maintain the temperature you want, the controller adjusts the fan speed and pellet flow rate. The majority of manufacturers either design their own controllers or use one from a third party. Naturally, not all controllers are created equal. There are just a few options for wood pellet smoker grills that are better than others and demand careful consideration. Make an effort to select a controller with accurate heat control. Analog, digital, and PID controllers are the three primary types.

Cooking rules

Depending on the length and temperature, cooking strategies like smoking and barbecuing can give particularly differing results. Keep track of everything you cooked, at what temperature, for how long, and the results for ideal comes about. For the another period, alter it to your enjoying. Hone makes idealize. The culinary procedure of hot smoking calls for longer cooking periods but produces meat with more of a characteristic wood taste (as well as the specified smoke ring). Shorter cooking times at higher cooking temperatures result in less smoke flavor being held. TIP: After cooking, allow meats time to rest for ideal comes about. This comes about in a much wealthier, more scrumptious cut by allowing the common liquids emigrate back into the meat fiber. Depending on the sum of the protein, resting periods might extend from 3 to 60 minutes.

4

Snacks, Sides, and Combinations of Recipes

1. Buffalo turd atoms

30 to 45 minutes for preparation; 10 for serving; 72.2 kcal

Components

ten jalapeño peppers, medium

Eight ounces of room-temperature normal cream cheese

1/4 cup of shredded Monterey Blend of cheddar and Jack cheese (optional)

A teaspoon of smoked paprika

A teaspoon of garlic powder

One-half teaspoon cayenne

1/4 teaspoon of red pepper flakes

Twenty sausages from Little Smokies

Ten bacon pieces, thinly chopped and cut in half

Informational

Put on your nourishment benefit gloves in the event that you have got them. Jalapeno peppers ought to be washed and cut the long way. Carefully evacuate and dispose of the seeds and veins with a spoon or paring cut. On a barbecuing plate for vegetables, organize the jalapenos and take off them there.

Cream cheese, destroyed cheese, paprika, garlic powder, cayenne pepper, and ruddy pepper chips, in the event that utilized, ought to all be completely combined in a little bowl.

The cream cheese blend ought to be set inside the hollowed-out jalapeno pepper parts.

Each filled jalapeno pepper half ought to have a little sum of Smokies frankfurter on best of it.

Each jalapeno pepper half ought to be encompassed by a half-slice of lean bacon.

To join the bacon to the frankfurter, utilize a toothpick, being cautious not to enter the pepper. The ABTs ought to be put on a flame broiling container or plate.

Utilizing hickory pellets or a combination, set up your wood pellet smoker flame broil for circuitous cooking and heat it to 250°F.

To form the bacon cooked and firm, smoke the jalapeno peppers for around one and a half to 2 hours at 250 °F.

The ABTs ought to be taken from the barbecue and given five minutes to rest some time recently being served as an hors d’oeuvre.

2. Casserole with mashed potatoes

30 to 45 minutes for preparation; 8 servings; 357.9 kcal for calories

Components

7-8 bacon slices

Half a cup (half a stick) bacon grease or salted butter

One little red onion, finely sliced

Three cups of mashed potatoes with one yellow, green, and red bell pepper each

quarter of a cup sour cream

One and a half tspn Texas BBQ Rub

Four cups of frozen hash brown potatoes and three cups of finely shredded strong cheddar cheese

Enlightening

Approximately 5 minutes on each side, cook the bacon in a expansive skillet over medium warm on a wood pellet smoker-grill until fresh. Isolated the bacon.

The rendered bacon fat ought to be exchanged to a glass holder.

The ruddy onion and chime peppers ought to be sautéed until al dente in butter or bacon oil that has been warmed over medium warm on a wood pellet smoker-grill. Put aside.

Spread the pounded potatoes within the foot of a 9 x 11-inch casserole dish and coat with nonstick cooking splash.

Include Texas Grill Rub to the acrid cream some time recently topping the pounded potatoes.

Keeping the butter or bacon oil within the skillet, organize the sautéed vegetables on best of the potatoes.

The solidified hash brown potatoes are set on beat, taken after by one and a half glasses of the sharp cheddar cheese.

Best the hash browns with disintegrated bacon and the abundance butter or bacon oil from the sautéed vegetables.

The remaining one and a half glasses of sharp cheddar cheese ought to be sprinkled on beat some time recently the casserole dish is secured with a top or aluminum thwart.

Utilize your favored pellets to warm your wood pellet smoker/grill to 350°F and set it up for circuitous cooking.

Until the cheese is bubbling, heat the pounded potato casserole for 45 to 60 minutes.

Some time recently serving, permit it to rest for ten minutes.

3. Asparagus coated in bacon

25 to 30 minutes for preparation; 6 servings; 160 kcal for calories

Components

15–20 spears of fresh, thick asparagus, weighing 1 pound

superior quality olive oil

Five finely cut bacon pieces

One teaspoon. Pete’s Western Add pepper and salt.

Guidelines

Snap off the asparagus woody and trim it to about the same length.

Put the asparagus spears in three bundles and cover with oil.

Each bundle should have one piece of bacon wrapped around it before being seasoned to taste with salt and pepper.

In order to keep asparagus from adhering to the grill grates, place fiberglass mats coated in Teflon over the grates while setting up your wood pellet smoker grill for indirect cooking. Set the temperature to 400°F using any kind of pellets. Heat up the grill while the asparagus is being prepared.

Grill the asparagus wrapped in bacon for 25 to 30 minutes, or until the asparagus is crisp and tender.

4. Baked beans with brisket

Prep time: 20 mins | Serve: 12 | Calories: 200kcal

Fixings

Two tbsps. extra-virgin olive oil

1 huge yellow onion, diced

1 medium green chime pepper, diced

1 medium ruddy chime pepper, diced

2 to 6 jalapeño peppers, diced

3 glasses chopped Texas-Style Brisket Level

1 (28-ounce) can of prepared beans, like Bush’s Nation Fashion Heated Beans

1 (28-ounce) can of pork and beans

1 (14-ounce) can of ruddy kidney beans, washed and depleted

1 container grill sauce, like Sweet Infant Ray’s Grill Sauce

Half glass pressed brown sugar

3 garlic cloves, chopped

Two tsps. ground mustard

Half tsp. legitimate salt

Half tsp. dark pepper

Enlightening

The diced onion, peppers, and jalapenos are included once the olive oil has warmed up in a skillet over medium warm on a wood pellet smoker barbecue. Cook, once in a while blending, for 8 to 10 minutes or until the onions are straightforward.

Heated beans, pork and beans, kidney beans, sauteed onion and peppers, chopped brisket, grill sauce, brown sugar, garlic, ground mustard, salt, and dark pepper ought to all be combined in a 4-quartcasserole dish.

Set your wood pellet smoker/grill up for backhanded cooking and warm it up to 325°F along with your favored pellets. Prepared beans made with brisket ought to be cooked revealed for 1 1⁄2 to 2 hours or until they are thick and bubbling. 15 minutes ought to pass some time recently serving.

5. Parmesan garlic wedges

Ingredients: 50 minutes for preparation; 3 servings; 384 kcal for calories.

¼ cup extra virgin olive oil and three large russet potatoes

one and a half tablespoons of salt

One-half teaspoon of black pepper

Garlic powder, two teaspoons

1/4 cup of grated Parmesan cheese

Two tablespoons of optional freshly chopped cilantro or flat-leaf parsley

Each serving, a half-cup of ranch dressing or blue cheese for dipping (optional)

Enlightening

Utilize a vegetable brush to tenderly clean the potatoes in cold water, at that point let them discuss dry.

Cut the potatoes in thirds after cutting them in half the long way.

To totally expel the fluid that’s discharged after you chop the potatoes, utilize a paper towel. The wedges are kept from getting to be fresh by dampness.

In a huge bowl, combine the potato wedges, olive oil, salt, pepper, and garlic powder. Delicately hurl the fixings together with your hands to combine.

Put the wedges on a nonstick barbecuing plate, dish, or bushel that measures around 15 by 12 inches.

Any kind of wood pellet ought to be utilized to warm your wood pellet smoker or flame broil to 425°F and set up for circuitous cooking.

The potato wedges ought to be broiled for 15 minutes in your preheated smoker barbecue some time recently turning. Fork-tender on the interior and firm brilliant brown on the exterior; broil the potato wedges for an extra 15 to 20 minutes.

On the off chance that wanted, embellish the potato wedges with cilantro or parsley and a few Parmesan cheese. In the event that wanted, serve with blue cheese or farm.

6. Vegetables roasted

60 minutes for preparation; 4 servings Ingredients: 151 kcal of calories

1 cup of florets of cauliflower

One cup of tiny, halved mushrooms

One medium zucchini, cut in half and sliced

One medium yellow squash, cut in half and sliced

One medium-sized pepper

One little red onion

Small baby carrots, 6 ounces

Six asparagus stalks with medium stems, chopped into 1-inch pieces

One cup of grape or cherry tomatoes

¼ cup extra virgin olive oil infused with roasted garlic

Double-sticks of balsamic vinegar

3 minced garlic cloves

Dried thyme, one teaspoon

A teaspoon of dried oregano

A teaspoon of garlic salt

1/4 teaspoon black pepper

Guidelines

The tomatoes, carrots, asparagus, zucchini, yellow squash, red bell pepper, red onion, and cauliflower florets should all be