One-Pot Grilled Vegetables and Salmon Deck Dinner

Ideas, ideas, ideas. 💡💡💡  You are always asking for new meal ideas!

It’s the weekend and it looks like we are being blessed with some more gorgeous weather.  I recommend getting to a farmers market and cooking outside like I did this week.

I got white eggplant, zucchini and corn at the Wickford Farmers Market and peaches from Narrow Lane Orchard.  🍆🥒🌽🍑

Mushrooms and wild salmon were from BJs. 🍄🐟

Here is what I do when I want to grill:

  Slice up the vegetables and add to a large pot.

Drizzle in balsamic vinegar, olive oil, tamari and maple syrup.  It’s a perfect marinade.

Put the lid on the pot and rotate until everything gets coated.

(Or you can do this by hand.)

So easy.  You can then carry the pot outside and unload the veggies onto the grill.

Before grilling I put the mushrooms on skewers.

The salmon I sprinkled with seafood seasoning.

The corn is cooking inside in the steamer…but you can grill that too if you want!

Use the same pot to put them in once they are ready.

I actually just put this pot of food on the deck table and we served ourselves onto plates.

This could be the end but I’m going to tangent into leftovers and pumpkin stuff so read on… 😏

I almost always have leftovers which I use within the next day or two.  The leftover peaches– which tasted like a heavenly dessert– I added to my 2-ingredient pancakes in place of my usual berries in the morning.

There weren’t too many leftover vegetables but what I did the next day for lunch was place them on a baking sheet, add pasta sauce and mozzarella and bake for mini veggie pizzas.

Served them up on a bed of baby kale greens, also from the Wickford Farmers Market and a kielbasa from Windmist Farm in Jamestown.  Nice! (sorry no picture– forgot) 🥬