Day Seven and 1/2

Sorry, yesterday was too busy to post but I think I might have figured this out so that my post's read from top to bottom instead of the other way! :-) One of the challenges of eating this way is being able to have company over and make the menu work for everyone. Yesterday I made dinner for 12 and we had grilled marinated vegetable kabobs- some were straight vegetable and some had ribeye chunks, grilled marinated Portobella mushroms, oven roasted potatoes, and fruit. For our company Tyan made a chocolate cake from scratch(sorry-no recipes here for that-but everyone said it was amazing!) and grilled garlic bread.

This was my plate-vegetable kabobs, portobella mushroms, and roasted potatoes, with fruit for dessert. After the Portobella's are marinated and roasted they taste better than Ribeye!
Portobella's on the grill.
Jared is our grill master!
Portobella's marinating
Recipes:

Portabella Mushroom Marinade

4 large portabella mushrooms(I buy them at Sam's-yesterday I used eight because meat eaters love them too:-)
2 Tablespoons olive oil
2 cloves garlic, crushed
2 Tablespoons Balsamic Vinegar(99 cent store)
2 Tablespoons minced fresh parsley
1/4 teas sea salt
Fresh ground pepper

Slice mushrooms into 1 inch strips, Place in ziplock bag. In small bowl
mix olive oil, garlic, balsamic vinegar, and parsley. Pour over
mushrooms and sprinkle with sea salt and pepper. Marinate for at least an hour or longer if you have the
time, stirring occasionally. To cook, place mushrooms on gas grill
and grill for 10 to 15 minutes, or until mushrooms turn blackish but
are not totally dried out. You will be surprised how much they taste
like steak. :-)

Vegetable Kabobs

Slice red, green, yellow bell peppers into one inch chunks, slice zucchini into 1/2 inch round slices, slice yellow or purple or both onions into one inch chunks. Marinate in ziplock bag using the same marinade above. Alternate vegetables on skewers and grill.

Oven Roasted Potatoes

Slice potatoes with skin on into 1/8 slices. Place in large bowl. Slice onion into large chunks. Coat onions and potatoes with olive oil, salt, and pepper. Line a cookie sheet with foil. Place mixture in an even layer on pan and roast in oven at 400 degree's until potatoes are tender. I didn't give measurements because I use different amounts of potatoes depending on how many people are eating. Yesterday I used a 5 lb bag of potatoes-it took about 40 minutes to cook that much.