I fired up the charcoal grill yesterday. For veggies there was cabbage and yellow squash from the garden, sweet onion, fennel, celery and garlic. These were cooked in vented foil with butter, salt and pepper, 12 ounces of beer and a few sprigs of fresh French tarragon.
The veggies were one of the first items on the grill and didn’t come off until almost all of the liquid had cooked away.
There was also a roasted corn salad with queso fresco.
I wasn’t very impressed with the grilled watermelon.
For the carnivores there was ribeye steak.
On my plate the roasted corn salad was the best!