Grilled Veggies + Beans


What kind of world do we live in that I get excited about….a face mask?


This kind, apparently!


Unless you’ve been living under a rock (which may not be a bad idea, v few people under there), you know the CDC recommends we all wear masks when we go out now.


Not typically a problem for me considering I’ve been holed up in this house for 5 weeks, but I DO still have a couple of doctor appointments to make. Since I previously shared I have no actual skills like sewing and since paper masks are equivalent to gold bars in today’s society, I was about to be plumb out of luck! Until a sweet angel friend swooped in with her heavenly wings and whipped me up a lil cloth mask. She even let me pick the pattern…like. I chose a lemon print because…obviously. I put it on and I’m just like, “COVID-19, but make it fashion.”


I don’t yet have the hang of breathing while wearing it, but baby steps.



Time: 1 hour (prep + cooking) | Serves: 2-3


  • 4 carrots, peeled
  • 1 bunch of asparagus, ends trimmed
  • 1 pint of cherry tomatoes
  • 1 red onion, halved
  • 1 can of cannellini beans, rinsed + drained
  • 1/4 cup of sun-dried tomatoes, chopped
  • 3 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat grill
  • Drizzle veggies with 2 tbsp. of olive oil evenly + some S+P
  • Grill carrots + asparagus directly on flame, turning a couple times until tender
  • Place onion halves face down on grill for about 3-4 minutes before turning
  • Wrap tomatoes in foil + grill until blistered, about 6-7 minutes
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add cannellini beans + S+P, cook 6-7 minutes
  • Add sun-dried tomatoes, cook another 3-4 minutes
  • Serve veggies warm with beans on top
  • Grab a knife + fork + cut up into these bad boys + then just start lapping up the contents

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