What’s in it?
1 ea. of red, yellow and green bell peppers; 10 pickling cucumbers; 1 bunch broccolini; 1 bunch bulb onions; 2 beets; 6 cups mixed greens; 5 tilapia fillets; 4tbsp olive oil; 2tbsp Lizzie’s Kitchen Garden Vegetable Seasoning.
Thoroughly wash and cut all vegetables to size. Preheat large stir fry pan to medium/high heat. Pre-grill tilapia fillets and set to side.
Pulling it Off:
Add 4tbs olive oil to heated pan along with chopped beets and dried herb vegetable seasoning. Allow beets to cook for about 5 minutes. Place quartered bell peppers on grill — allowing skin to slightly char. Place additional produce minus greens into pan and cook for 10 minutes (broccolini should be tender, but not turn to mush). Add grilled tillapia fillets, broken into 1 in. pieces along with greens and roasted bell peppers into pan. Cook additional 5 to 10 minutes. Once greens begin to wilt and tilapia is warmed thoroughly, remove pan from heat. Ready to Serve!
RL’s Lunch 5-5-2010 prepped and cooked completely at CFWS!! (left overs for dinner)