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University of Illinois Extension serving Clay, Effingham, Fayette and Jasper Counties

Main Office (Effingham County)
1209 Wenthe Drive
Effingham, IL 62401
Phone: 217-347-7773
FAX: 217-347-7775
Email:uie-cefj@illinois.edu
Hours: Monday - Friday 8 am to 4:30 pm

Branch Office (Clay County)
223 W Railroad St
Flora, IL 62839
Phone: 618-662-3124
FAX: 618-662-3191
Hours: Monday-Thursday, 8:00am - 4:30pm

Branch Office (Fayette County)
118 N. Sixth Street
Vandalia, IL 62471
Phone: 618-283-2753
FAX: 618-283-4932
Hours: Wednesday-Friday, 8:00am - 4:30pm

Branch Office (Jasper County)
1401 Clayton
Newton, IL 62448
Phone: 618-783-2521
FAX: 618-783-2232
Hours: Monday-Friday, 9:00am - 4:00pm

Discover Extension

Welcome!

Thank you for visiting our website. University of Illinois Extension is the link between the University and all of our friends and neighbors in Clay, Effingham, Fayette and Jasper counties. Extension staff offer practical, research-based education to help area residents improve their lives and communities through learning partnerships that put knowledge to work. Please contact us at the local Extension office with questions or to learn more about these educational or leadership opportunities. We also encourage you to add our site to your favorites list.

Recipe of the Month

Grilled Vegetables

Servings: 6

Ingredients:

10 cherry tomatoes or 2 large tomatoes, sliced

1 large sweet onion, sliced

2 large sweet peppers (green, red or yellow) cut in chunks

½ cup vinegar

¼ cup cooking oil

1 clove garlic or 1/4 teaspoon garlic powder

½ tsp. dried basil

½ tsp. thyme

- Salt and pepper to taste

Instructions:

1. Rinse vegetables and prepare for marinade.

2. In a large plastic bag or plastic container combine vinegar, oil, garlic, basil, and thyme.

3. Add vegetables and mix well to coat vegetables.

4. Seal bag or container and refrigerate for 1 hour or overnight.

5. Drain vegetables and save marinate.

6. Vegetables can be grilled in a grilling basket, on skewers, or wrapped in foil. Keep vegetables about 4-6 inches from the heat source. Keep vegetables from extreme high temperatures.

7. Add more marinate to vegetables as they cook.

8. Cook about 5 minutes and turn vegetables.

9. Cook 5 minutes longer or until the vegetables are tender.

Nutrition Facts (per serving) - Calories 120 ~ fat 10 g ~ calories from fat 82 ~ sodium 6 mg ~ total carbohydrate 8 g ~ fiber 2 >

Questions? Contact Jo Stine, Community Worker, SNAP-Ed at jostine@illinois.edu

Information and Resources for You

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