Meijer: Fourth of July Recipes
a. Southwest Mayo: Mix together 1/2 cup light mayonnaise, 1 to 2 Tbsp. lime juice, 1 tsp. each McCormick chili powder and ground cumin
b. Lemony Herb Mayo: 1/2 cup light mayonnaise, 1 tsp. McCormick basil, 1/2 tsp. each McCormick Oregano, garlic powder and 1/2 to 1 tsp. lemon juice
c. Herbed Mustard: 1/2 cup Meijer Dijon mustard plus 1 tsp. McCormick dill weed
d. Worcestershire Pub Mustard: 1/2 cup Meijer Dijon mustard plus 1 tsp. McCormick grill mates Worcestershire pub burger seasoning
e. Asian Spiced Ketchup: 1 cup Meijer ketchup, 1-2 tsp. reduced sodium soy sauce, 1/2 tsp. each McCormick garlic powder and ground ginger
f. Cajun spiced ketchup: 1 cup Meijer Ketchup and 1 Tbsp. McCormick Perfect Pinch Cajun Seasoning.
Grilled Summer Vegetable Spectacle
1 medium Locally grown zucchini, sliced ½-inch thick on the diagonal
1 medium Locally grown yellow squash, sliced ½-inch thick on the diagonal
1 medium unpeeled eggplant, sliced ½-inch thick
2 medium red or yellow bell peppers, sliced into ½-inch thick rings
2 tomatoes, quartered
½ cup Meijer extra virgin olive oil, divided
½ cup Meijer balsamic vinegar, divided
1 tsp. McCormick Gourmet Collection Italian Seasoning
¼ cup minced fresh parsley
1. In a large bowl, combine zucchini, yellow squash, eggplant, bell pepper and tomatoes. Drizzle with half of the oil and vinegar; toss to combine. Add Italian seasoning, parsley, and salt and pepper to taste; toss to combine. Let vegetables stand 10 minutes, stirring occasionally.
2. Preheat grill to medium-high (350 F to 400 F). Place vegetables directly on grill rack. Grill 3 to 4 minutes per side or until tender and lightly charred. Arrange vegetables on a platter. Drizzle with remaining oil and vinegar, sprinkle with parsley, and serve.
Source: Recipe from July/August Meijer Healthy Living Naturally booklet.
Nutrition Information (per serving): 160 calories, 12g fat, 2g saturated fat, 0mg cholesterol, 15mg sodium, 12g carbohydrate, 4g fiber, 2g proteinSaturday, August 3 2013, 03:42 PM CDT