It has been a few months since I’ve been able to upload a new recipe to my blog simply because life has been very busy! The truth is, I do not have time to cook like I used to. I am a big creature of habit so I tend to make the same meals weekly just to make my life easy during busy times. However, I needed to switch it up this week because there’s only so much broccoli and asparagus I can eat until I can’t anymore. If you’re looking for a simple yet flavorful new side dish — here it is!

Last month I announced that I am accepting insurance in my practice. I am in a network with Cigna, Anthem, and Aetna. Since the beginning of the year I’ve been trying to teach myself how to incorporate insurance into my practice. I am a one-gal show so adding insurance to my practice has added a whole new level of daily job responsibilities to my plate. I’m loving the learning process and the opportunity to provide this service to my clients but with it has come – not a lot of energy for creativity come dinner time.

I am a big creature of habit. I cycle meals that I eat every day because the truth is, I eat to perform. Trust when I say I am a big foodie and I LOVE all food. But when it comes to my day-to-day, I want to make whatever is EASY. People have this mentality that cooking takes hours in the kitchen. It absolutely can, but if you’re like me then it absolutely does NOT. It’s really just about taking simple ingredients and blending them together.

This dish is honestly so easy. I almost didn’t even bother creating a blog post about it because there isn’t much to it. It is my current food “obsession” that pairs well with any protein! If you have a grill (you can cook this in a pan or baking sheet as well – it’s just, nothing beats the flavor of a grill. :)), then heat that baby up tonight, grill a protein of choice and make this dish!

INGREDIENTS:

• 1 Bunch (or bag) Brussel Sprouts, cut in half.
• 3 Bell Peppers (1 Orange, 1 Yellow, 1 Red), cut into squares and placed on a skewer
• 1/2 Cup Feta Cheese, crumbled
• Olive Oil
• Salt/Pepper, as desired
• 1/2 Lemon, freshly squeezed

DIRECTIONS:

1. Pre-heat your grill (if baking, preheat to 400 degrees)
2. Take a large piece of tin foil and shape it into a rectangle creating borders (almost like a rectangle boat made out of tin foil). Place the brussel sprouts on top and coat with olive oil, salt, and pepper as desired.
3. Place your cut peppers onto a skewer and coat in olive oil to avoid them from getting dry while cooking and/or sticking to your grill.
4. Grill pepper skewer(s)
5. Grill the brussels (in the tin foil ‘boat’).
6. Watch the veggies – using a grill-friendly utensil, mix the brussels every few mins so it cooks even. Flip the peppers to grill even on all sides.
7. Once the brussels and peppers are cooked, removed them from the grill.
8. Place into a large bowl together. Mix in the feta cheese. You can add a little olive oil if it’s needed.
9. Top with fresh lemon juice and mix well.
10. Enjoy!