Grilled Veggie Poboys
1 yellow squash, sliced lengthwise, and cut in half
1 small eggplant, sliced
1 red onion, sliced
2 jalapeno peppers, sliced
1 red bell pepper, quartered, and cut in half
1 green pepper, quartered, and cut in half
2 Creole tomatoes, sliced thick
Slices of Provolone cheese, if desired
3 tbs.'s melted butter
1 (18 inch loaf) French bread
1/2 cup olive oil2 tbs.'s red wine vinegar
1 tbs. minced garlic
1 tbs. Creole mustard
1 tsp. Cajun seasoning
Few shakes Tabasco
First make the marinade. Combine all ingredients in small bowl, mix well and set aside. Wash, chop, and slice the veggies and place in large ziploc bag. Add marinade and shake to coat and place in fridge for 1 hour. Drain and transfer to a grill basket and grill on medium heat for 7 to 10 minutes on each side. Brush poboy bread with melted butter and grill (inside down) on indirect heat for 5 minutes. Layer veggies on bread and top with cheese. Divine!
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. dried parsley
Salt to taste
In large bowl, toss the potatoes in the olive oil to coat. Combine the spices and toss with the potatoes until evenly covered. Spray a large baking sheet with cooking spray and arrange potatoes in a single layer. Bake in a preheated oven at 350 degrees for 12 to 15 minutes on each side, or until golden brown. Fab!
French Rockin' Boogie
I've had a special request from one of my dear bloggie buds for some more French Rockin' Boogie. They are one of Cajun country's favorite dance bands, and here they are, reving up the crowd at this year's Strawberry Park Cajun Zydeco Festival. Crank it up for this one, cher, and let the good times roll!
Wishing ya'll a fun and fabulous summer weekend! Merci beaucoup for coming by!