It's hard to beat zucchini sliced thickly on the diagonal or into planks dusted with salt and a tiny bit of sugar to encourage caramelization and then grilled on both sides until grill marks appear but the inside is still crunchy. This is becoming one of my favorite vegetables.
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[SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] *
[I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I]
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