Grilled (ok broiled) vegetables with rice  

Posted by Wayne Bretski in ,

Sometimes I seem to recall blogging dinners, and then come across pictures in my "to blog" folder five days later. Or a week.

After spending a day in Leslie's oil-vinegar-chopped garlic marinade, a healthy portion of asparagus spears and red-and-yellow peppers joined mini Bello mushrooms and grape tomatoes in the broiler for twenty minutes. Served over rice.

For an appetizer, Leslie sliced two sweet tomatoes, drizzled with oil, and baked until crispy at the edges. Add salt and pepper: sweet tomato fries.


Post a Comment

Recent Comments