Barbecue Season

Barbecue season actually started last month, but we’ve been so busy grilling that there hasn’t been any posting. It’s wonderful to get home, fire up the grill, and throw something on. Erin and I keep a (mostly) vegetarian house, so no super-secret hamburger recipe here, or my mom’s lime salmon (but that is quite a treat).

Some of our current favorites include:

Asparagus: They can be tricky buggers, especially when flipping (they have the tendency to fall through), but couldn’t be simpler to make. We drizzle olive oil on top, shake a little coarse salt and fresh ground pepper, and there you have it.

Eggplant is the best vegetable ever to do on the barbecue. Marinating it first is key – it soaks up so much sauce, that it really permeates all the way through. My trick is to watch the sides of the eggplant – it changes color slightly as it cooks, so you can tell when it’s cooked through.

And, don’t forget dessert…we just discovered grilled pineapple. For a slightly savory kick, we used teriyaki sauce, but we also had amazing results with lime and coarse salt. The trick is grilling it at a relatively low heat. It’s possibly the best thing I’ve ever eaten.

Which makes me want to try a grapefruit on the grill…stay tuned!