Monday 29 April
When we've got a binful of
vegetables, it's fun to lay them out on the grill. The vedge in question was halved shallots, slices
of red bell pepper, asparagus, and two fan-sliced zucchini, all brushed with our
homemade rosemary oil and dusted with kosher salt.
We served them on the (last!) remains of the tabouli, with well-drained yogurt cheese on the side.
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