Saturday, August 18, 2012

Grilled Summer Vedge

Monday 6 August
When summer vegetables are abundant, you don't need to do much more than gather up a bunch, slice them, baste them with extra virgin olive oil and a little salt, and throw them on the grill. 

Today's participants were thin-skinned Asian eggplants, our own flourishing green and yellow Zephyr squash, a red bell pepper, and several cipolle rosse (non) di Tropea ("red torpedo onions"), a novelty from the farmers' market's Idyllwild Farms.  They are favored by both Lidia Bastianich and Queen Elizabeth (who knew?), and now by us as well.  So we'll be back and buy more from Idyllwild next week.

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