Just grilled all of the following: two nice thick tuna steaks, lightly dusted with rosemary and salt; portobello* mushrooms brushed with olive oil and thyme; and uno zucchino in splendid isolation, sliced in two, then sliced several more times in the same direction but just up to the stem, so each half can be fanned out on the grill. Yummy.
*Just overgrown crimini mushrooms: apparently renamed in the 80's. Not yet in the OED. The preferred form, judging by a google count is portObellO. Since it's just a marketing ploy in any case, perhaps we shouldn't care, but I find it more appealing to imagine the name was intended to invoke a Beautiful Port (after all, many a Portobello in the world), than a Beautiful Door.
Portobello
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