Wednesday, July 22, 2009

On The Side: Grilled Veggies

(Baby fennel, sliced in half horizontally, baby eggplants)

Veggies are easy on the grill: keep the size around 1/4 inch, a little EVOO and salt. Grill on medium or high for a few minutes, flip once, done!

(Peppers, like onions, always work well on the grill)

The secret for great flavor is to get those char marks going on. The results are served up all by themselves or sliced for adding to cold salads.

(Yellow squash and zucchini)

Every week at farmers' market, we bring something fresh home to cook on the grill.