It’s that special time of year where the best spoils of produce start to roll in one after another and the prices roll down. See that produce and jaws hit the ground.
Now is the best time to get creative and adventurous as possible with recipes. Also the best time of the year to slap everything you can think of on the grill.
That was the motivation behind this recipe, but then I realized I live in a grill called Phoenix, Arizona. I’m not about to fire up the grill and cook over an open flame when it’s 115°F out. Nor will I be eating hot food. I will however, roast vegetables to perfection while basking in my air conditioning and sip on Instantly Cooling Peppermint Iced Tea while the veggies chill to be served.
For those who love heat stroke or don’t live in this desert heat, I’ve included grilled and campfire variations at the end of the recipe. Yes, campfire. I’m a foodie from Wyoming, I can cook damn near anything over an open flame. Additionally, I added some pointers to serving this up Mason Jar style.
3 Bell Peppers, Sliced
1 15 oz. Can Black Beans
8-12 Carrots, Chopped
8-10 Celery Stalks, Chopped
1 Cup Corn
8 Cloves Garlic, Chopped
1 Onion, Chopped
½ Red (Purple) Cabbage, Chopped
½ Cup Salsa Verde
2 Summer Squash
2 TBS. Sunflower Oil
1 Cup Tomatoes, Chopped
Serving It Up
There are 2 great ways to serve up this salad:
Campfire Variation (Yes. I was serious about this.)
You can take the nutritionist out of Wyoming, but you’ll never take the Wyoming out of the nutritionist. Hell yes this recipe can be cooked straight up over an open fire. All the best foods on earth can be.
Mason Jar Variation
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