Saturday 14 March
Having had fish last night, and
many vegetables the night before, we decided to combine the two tonight, but on
the grill.
The oil-brushed red onion and red
and yellow peppers went onto the grill first, and once they showed a good sear,
some asparagus and finally a sliced and fanned zucchino followed.
All got piled on a plate with a
sparkle of salt, while swordfish steaks brushed with oil, salt, and oregano acquired
their own carefully-crossed grill marks.
Smokin'.
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