Yesterday was 100 degrees in New York City and unbelievably hot. I hate this weather! I hate heat, I hate humidity, I feel like I can’t breathe, and not to mention the affect the humidity has on my curly and frizzy hair.
So did you all have a great July 4th weekend? I had a fantastic time. I spent three entire days with my family which was really nice. I got to see my aunt, my cousins and their baby, my parents, my siblings, my nieces, and my friend. Of course, my husband was with me too. It was perfect.
The most unthinkable thing happened to me on July 4th… my husband cooked for me! YES! This is how it went. I was on the computer searching for a good cake recipe, while he was hanging out in the kitchen, only this time, he picked up a pan and placed it on the stove. At this point I was beyond excited and asked him what was he doing, and he told me to wait and see. Yeah right! I quickly grabbed my camera and ran over to the kitchen and started taking pictures of him cooking whatever he was going to serve. I didn’t interrupt, I didn’t offer to help, and I didn’t butt in, I just watched and clicked away. He didn’t measure anything so all the seasonings below are approximate.
He started chopping onions, then green peppers, and then tomatoes. Hmmmm, the anticipation was building! He then checked the spice cabinet and started adding random spices to the vegetables. Then he got some bread rolls out and I knew he was making Grilled Philly Veggie… we don’t eat Philly Cheese Steak, so I call it Philly Veggie. This is one of my husband’s favorite sandwiches… grilled vegetables on a bun. A very simple recipe to make and I hope you enjoy this as much as I did. I was just happy to be served and I’m so glad he has some cooking skills. 🙂
NUTRITION: Bell Peppers are a great source of Vitamins A, B6, and C. Tomato is a good source of Vitamins A and C.
- Extra Virgin Olive Oil – 1 1/2 tbsp (for saute)
- Red Onion – 1 medium (sliced)
- Green Pepper – 1 (sliced)
- Plum Tomatoes – 2 (sliced)
- McCormick Montreal Chicken Seasoning – 1 – 2 tsp (approximate)
- Paprika – 1 tsp (approximate)
- salt to taste
- Black Pepper – 1/4 – 1/2 tsp (approximate)
- Garlic Powder – 1/4 – 1/2 tsp (approximate)
- Bread Roll – 6 inches (use wheat bread… my hubby bought white bread for us)
- Extra Virgin Olive Oil – drizzle a little on the bread before grilling
- Hannah Tzatziki Yogurt Dip – 1 tbsp (bought this at Costco… GOOD STUFF, if you don’t have this sauce, you can make a yogurt dip using fresh garlic, dill, and Greek yogurt… quick substitute)
- Frank’s Red Hot Sauce – 1 to 2 tsp (approximate)
1. Heat a pan with or without grill marks on medium-high heat. Give it a few minutes until it is hot.
2. In the meantime, slice the onions.
3. Now add Extra Virgin Olive Oil (EVOO) to the hot pan. Add the onions. Season with salt, paprika, and Montreal Chicken seasoning… just sprinkle some on top until well coated. Combine.
4. Now slice the green peppers and tomatoes.
5. Once the onions caramelize, about 5-8 minutes, add the green peppers. Combine. Season with salt and Montreal Chicken Seasoning… just enough to coat it.
6. Cover with a lid.
7. Once the green peppers brown a little, another 5 minutes, add the tomatoes. Season with salt and garlic powder. Combine.
8. In the meantime, drizzle a little EVOO on the bread roll.
9. Move the veggies to the side and place the bread roll face side down on the pan.
10. Cover with a lid. Allow this to cook for 3-4 minutes.
11. Now place the bread roll on the plate and top with the veggie mixture.
12. Add Tzatziki sauce on top. If you don’t have this sauce, you can make a quick yogurt dip using 1/2 a clove of fresh garlic, a little dill, and some Greek yogurt… this would be the best substitute.
13. Top with Frank’s Red Hot Sauce. Sooooooooo good!