Happy belated Memorial Day. Katie met up with us in Harbor Springs and we had a very enjoyable weekend. Ate some great food, got a bit of exercise, enjoyed the beauty of Northern Michigan (including a walk in the woods where Katie said I took too many pictures of flowers) and enjoyed spending time together. We even gave the local zip line a try at Boyne Highlands.
Katie wanted to make sure we grilled some veggies on the barbeque, so we made sure to do that right off. At the last minute we tossed some pineapple into the grill mix. I also tossed in a lemon cut into wedges, and used the grilled lemon to squeeze onto the lake trout that we had with the veggies. My favorites of the grill mixture were pineapple and lemon. I really loved the lemon and next time would make more lemon and cut the lemon into halves instead of quarters as the smaller sections of lemon didn’t have as much juice as the larger sections had.
Grilled Vegetables and Fruit
1 medium sweet onion (Vidalia if possible) peeled and quartered
½ pound asparagus, woody ends removed
2 bell peppers cut into strips
¼ of a fresh pineapple, cubed
1 or 2 lemons, quartered or halved (see above)
Juice of one lemon
1 tablespoon olive oil
Clean and chop vegetables and add to large mixing bowl, toss lemon juice and olive oil into mixing bowl and toss to coat veggies. Cook veggies over medium heat on gas grill in grill basket until onions are beginning to soften or cook a bit longer if you like limp veggies, I like them crisp tender. If you have left over veggies they are great to add to a sandwich or salad.
Results of Char Crust Giveaway
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LaTanya, please send your shipping info to email@example.com and we will get the Char Crust sent out to you! Thanks everyone for entering!