I officially have a new favorite running trail. This morning, I decided I was sick of my normal neighborhood running route, and since I only work afternoons on Tuesdays, I went to Wolf Lake in North Hammond to run the trail around the lake. I couldn’t find much info online about the length of the trail (it’s either a 3, 5.4, or 7 mile loop?) or even a map of it. And, unfortunately, I only had a 3 mile easy run to complete today so I didn’t get to explore too much. The portion that I ran (and almost ran) was gorgeous though! It truly captured the Northwest Indiana vibe. Vintage industrial meets Wetlands and Wildlife.
My pace was all over the place because I had to stop to walk through a very large gaggle of geese. Twice. I still got my 3 miles in and I found a new favorite running place so no harm done. Oh, I also saw a swan and a giant turtle out on my run today. So cool!
I promised the other day that I’d post my balsamic marinated grilled summer veggies recipe. Well, it didn’t turn out as good as I’d hoped. A little too vinegary and sweet. I might add a little molasses and/or cinnamon next time to cut the vinegar. Also, I know I let it sit too long. Next time, just 15 minutes in the fridge! Here’s the recipe if you feel like testing it out with the tweaks. (Let me know how it goes!):
Balsamic Marinated Summer Veggies
2 Yellow Squash
1 Red Pepper
1 TBSP Extra Virgin Olive Oil
2 TBSP Low Sodium Soy Sauce
2 TBSP Balsamic Vinegar
2 tsp Basil
Salt and Pepper (to taste)
1. Thinly slice the veggies and place in a large bowl.
2. In a smaller bowl combine the olive oil, soy sauce, balsamic vinegar, basil (and here’s where I’d add 1 TBSP molasses and 1 tsp cinnamon)
3. Pour the marinade over the veggies and mix to coat. I used my hands.
4. If grilling, place in a tin foil packet and put on the second shelf, or out of direct flame. Leave on the grill for 15-20 minutes with the lid down. If baking, place in a shallow baking dish and back at 350 for 15-20 minutes or until some edges begin to brown.