The meat was glorious. I have to admit that the wonderful flavor and aromas of grilled steak or lamb is the main reason I am not a vegetarian. This time the roasted veges consisted of quartered mini-bellas, thick chunks of yellow squash and beautiful green zucchini, with fat slices of onion all coated with my favorite olive oil and tossed together with loads of garlic, fresh ground black pepper and a bit of sea salt (roast in a pan at 375 for about 40 minutes).

If you are lucky, you live in a place where you can buy freshly cored and pared pineapple. Then all you have to do is make thick slices (at least 3/4 - 1 inch thick) and grill them about the same amount of time you would a steak. If you must prep the pineapple yourself, it's not that hard. Cut off the top and the bottom using a large sharp knife. Then from top to bottom slice off the rough exterior working your way all around – do not worry about cutting away too much even if it seems wasteful, just cut til all the tough skin is mostly gone. Then cut thick slices and section out the core for each slice. There is no need for a marinade or glaze of any type, let the flavor be real and true to the fruit. Simply perfect.
nice
ReplyDeleteit is so easy to do. Enjoy!
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