To save time, consider doubling the recipe and keep some on-hand in the refrigerator.
Nutrition Facts
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Ingredients
Marinades
- 3 Tbsp. low-sodium soy sauce
- 2 Tbsp. white or apple cider vinegar
- OR3 clove fresh garlic (minced)
- 2 tsp. jarred, minced garlic
- 1 Tbsp. fresh, grated ginger
- 1 Tbsp. extra virgin olive oil
Roasted Meat
- OR4 (4 oz) flank or sirloin steaks, all visible fat discarded
- 4 boneless, skinless chicken breasts (all visible fat discarded)
Roasted Vegetables
- yellow squash cut into 1/4-inch-wide strips
- portabella mushroom
- 1 bunch green onions
- bell pepper (any color), cut into 1/2-inch wedges
- asparagus
- eggplant (sliced into 1/8 inch discs)
Directions
If Grilling Meat or Vegetables
- Prepare grill to high-heat. Grill meat to desired doneness (5-10 minutes per side). Let meat rest for 10 minutes to let juices redistribute before serving.
- Grill vegetables, turning frequently until browned and crisp-tender (5-8 minutes).
- Serve meat with vegetables.
If Roasting Meat or Vegetables in Oven
- Mix and match 3-4 of the vegetables listed (whatever is in-season and/or on-sale) to make a total of about 4 cups.
- Pre-heat oven to 375 degrees. Place meat in 9x13 inch casserole dish. Cook for 20 minutes. Flip meat.
- Spread vegetables evenly across a cookie sheet. Bake in oven with meat for another 20 minutes.
- Remove meat from oven, let stand. Turn oven to low-broil and broil vegetables 3 minutes or until browned.
Tip: Go Vegetarian for a night and serve roasted vegetables over brown rice.