Grilled Vegetable Salad

Y'all get in here in the kitchen

Get in here in the kitchen. Oh. Oh, my goodness. You know, in y'all's honor today

I'm really lightening it up. I'm just going to grill us some veggies

You know, nothing too heavy before we work it out. Good. It's very good

You know? I like this. Surprise, surprise. Yes. All right, Shaz. Yes

If you could just chop up eight ounces of these baby Bella mushrooms and one red onion

If you want them thin, do them thin. Or if you want to cut them in half, they'll take a little longer

Okay. And let's just peddle the onion. Peddle. Okay. All right, Drew, do you want to know how I want you to cut this zucchini

Please tell me. Okay, I want them cut on the bias. Okay

On the bayou. What is that song? So how have y been I hadn seen y I know Well it my fault It my fault We getting back on track We have been well Well me too me too I really working in that direction

You've been baking desserts, we've been baking babies. We've been baking babies. Little Miss London, that's her name

London Elizabeth. London Elizabeth, that's beautiful. Thank you. What do I do now, Chow Chow

Oh, you're done, aren't you? Well, I'm way ahead of you. All right, smush me up some garlic

Take about that many and smash them, Drew. Smash it with the edge

Yes. All right, now see, that gets you peeling off. That's so easy

I know. I mean, this is easy stuff. Okay, I can do that

Just rough. I can do that. How many do we need? Why'd I tell you, boy

I said that much, didn't I? It's a good thing when I come down to your exercise place

that I listen better than you. I got some garlic. Here. All right I going to put a quarter of a teaspoon of ground oregano Okay I going to put a little bit of olive oil two or three tablespoons I going to put a couple of tablespoons of red wine

Red wine. Red, red wine. And this is really just red wine vinegar, y'all

All right, so I'm going to put some salt in here, some pepper

Yummy. And you can toss your shrooms. So y'all can see how simple this is

In there. All right, now your zucchini, please. All right. Look at that

It's going to be delicious with our salmon. I want to know when we're going to work out

Just hush up, boy. You bring the pain, I'll bring the pain

She's working us out in the kitchen. We will bring the pain. It smells. That's what your muscles are going to be doing later

That smells and sounds so good. Look how good this is going to be for us. Aren't you proud

I am. Now is this how you cook every day, Paula? People have a misconception of the South I think Uh huh They think because they see me in my kitchen you know cooking wonderful fattening dishes that I eat that way every day and I don

You know, we couldn't get through the door if we did. Absolutely

You would be the butter queen then. We'd have to butter you up, get you through the door

or something like that every day. Slide you through the door. Yes

Get all that garlic, yummy. Get every drop of that garlic. That smells good already

I tell everybody, we eat a tremendous amount of vegetables down in the south

All right, I'm going to wash my hands. So, Drew, why don't you dish up some veggies

Okay. I think it's ready. Tell me what y'all think

This is delicious. I love that sauce. And your workout is going to be just as good