Summertime means sun, ice cream (obviously) and BBQ!
I’m not a huge meat-eater but love some grilled veggies. When I’m home alone with the boys I don’t bbq, because running back and forth to the house, or having them outside eyeing the steaming food, well, neither of them seem like a good plan.
So while out at the parent’s farm I decided to throw all of this on the grill, along with some deeeeee-liscious giant shrimp and a flank steak.
So easy. So good.
A handful of asparagus
An orange, or yellow or red bell pepper
Slice the eggplant lengthwise into ¼ slices. Lay flat on a plate and sprinkle with a touch of salt.
Snap the asparagus so that you have just the top half left.
Cut the bell pepper into 4 big chunks.
Lay on the bbq and brush all with olive oil.
Cook for about 5 minutes, flip everything and cook another 5 minutes.