In the hot summer months no one wants to be standing around the oven or stove cooking. I like to head out to my grill. It’s nice to be out of the kitchen and there is usually a lot less clean up. Unfortunately, BBQ foods tend to be a little meat heavy for me. Sure, I could through on some veggie burgers but I am trying to stay away from processed foods. Today I made Zucchini Dogs with Cole Slaw. It was really easy and satisfied my picnic food craving. This recipe made 4 sandwiches with leftover cole slaw.
For the Cole Slaw:
- small head of cabbage chopped (I used 1/2 green and 1/2 red for a prettier picture)
- 2 Tablespoons of olive oil
- 2 Tablespoons of red wine vinegar
- 1 Teaspoon honey
- Juice from half of a lemon
- Salt, Pepper, Red Pepper Flakes (I made mine a little spicy)
Mix the oil, vinegar, honey and lemon together. Pour over chopped cabbage and season to taste.
For the Zucchini Dogs:
- 2 Zucchini quartered lengthwise
- Preferred cooking oil (I used coconut oil)
- Garlic (chopped, minced or even powder)
- Hot dog rolls (I used millet and brown rice flour rolls)
Rub oil on the cut zucchini to coat and then rub with some garlic. Place on the grill for a couple of minutes on each side. Be sure to let it sit on each side for long enough to get the char marks. At the last minutes, toast the rolls on the grill.
Assemble zucchini and cole slaw onto the rolls. If your rolls are large, you may want to place two pieces of zucchini on each. Enjoy!
Balancing tip-If you feel like I have gone too far over the healthy line with this recipe, it’s ok. Maybe you can pull one thing out of this and add it to your usual BBQ. Maybe you NEED mayo in your cole slaw or maybe you can’t live without white flour hot dog rolls. Wherever you need to draw the line today is fine. This is not the recipe I would have made 5 years ago. And there is no way my family would have eaten this last year. Think of the recipe suggestions that I post as a buffet (everyone loves a buffet). You can take what you like and leave the rest.