Oh boy. That’s a scary title for a recipe! It is a phrase we don’t like to hear when it comes to life, and it is DEFINITELY a phrase we don’t want to associate with what we COOK!

I have to tell you it is so fitting for me at this particular time in my own life! This last week has been spent getting our home sale-ready, which means all furniture out and into storage, painting, cleaning, and repairing, waiting for our newest Grittle (GRAND Little) to be born, speaking engagements, catering jobs, and singing gigs coming my way (yay!), and all the while having to do the normal life things, too, of course!

I’m not burnt out as it were, but I sure am TIRED! So dinner last night had to be quick, easy, and nutritious, and still be DELICIOUS! Well this really hit the mark!

Red meat is a rare treat in our house (no pun intended!) but as a reward for all the hard work we’ve put in, I made a gorgeous flank steak with some of my famous chimichurri sauce and was looking for a way to incorporate the veggies I had in the fridge to go along with it.

I found leeks, delicata squash, broccolini, green beans, carrots, purple cabbage, garlic cloves, and red chard, and I garnished it with the carrot tops.

I realized this would be fantastic as an appetizer tray, or alongside a charcuterie, too! The best part about the recipe I am about to share with you is how completely flexible and inter-changeable it is! Isn’t that exactly what we need in our life so we don’t get burnt out?

CHARRED V EGGIE TRAY

WHATEVER VEGGIES YOU WANT! (fresh, not frozen) (prepared by cutting, slicing, dicing, or leaving whole)

evoo (extra virgin olive oil)

sea salt

pepper

garlic powder

chili powder

(OR WHATEVER SEASONING YOU LIKE!)

On a stainless steel or non-stick baking sheet (see notes), strategically place all your veggies together however you like. VERY LIGHTLY sprinkle evoo over the top of the veggies (see notes). Sprinkle the seasonings from a high point over the veggies (see notes). Place your oven broiler on high and place the baking sheet on the top rack of the oven. Set a timer for five minutes and check on the veggies to make certain they are not burning. Charred is completely different from burnt! Set the timer for every three minutes afterwards, rotating your baking sheet each time, and char to desired color and consistency. Take note during the process that charred veggies will ultimately be al dente so try not to overcook and send them into the burnt abyss!

NOTES: If you do not own a stainless steel or non-stick baking sheet, my suggestion is to prepare whatever baking sheet you have with parchment paper so that the veggies do not stick to the pan. The key to charring in a broiler is to not use too much oil so that the veggies maintain their integrity and don’t get mushy, so as you are sprinkling, either place a finger in the spout of the oil, or pour in your hand and gently and tenderly sprinkle over the top of the veggies. It is important to sprinkle the seasonings from a highter point to ensure the veggies are evenly seasoned. You and / or your guests will be wowed by this edible painting!