Grilled summer veggies!

I love summer. I love to barbecue. I love to sit outside and read a book while I barbecue. Perhaps sip a glass of wine. It's like a mini-vacation while making dinner.

And last night, while barbecuing, I thought there must be famous quotes about barbecuing. I mean, we've had all these famous people over the years grilling, having their pictures on the front of a magazine, the front of a newspaper, a grill fork in their hands, sloppy smiles slapped on their faces.

So I looked for a few pithy words,  and I found some of the silliest websites I've ever found. I thought I'd share a bit of their silliness. Hopefully you'll smile. Because we can't take barbecuing seriously, right? 

We want to, and we probably know some that do (the dictators who won't let you near their barbecue...you know who I mean), but we shouldn't take it seriously.

Silly quotes from the Frugal Yankee:

"It is better to have burnt and lost, then never to have barbecued at all" - William Shakespeare

"It is a far, far better barbecue that I have now, than I have ever had before" - Charles Dickens, A Tale of Two Cities

"BBQ’ing is one percent inspiration, and ninety-nine percent perspiration" - Thomas Edison

"Ich bin ein Barbequer" - J F Kennedy

"Spare rib anyone?" - Adam

"Invite couples with children - everyone loves children - espically if they are cooked properly" - WC Fields

Done laughing?

Okay, me, too.

One of my favorite sides to serve with a barbecue is grilled vegetables. You can use whatever looks fresh at the grocers. I like my greens and I love onions and mushrooms, so that's what's on my plate.

You don't need a lot to make them taste fabulous. 

Summer Grilled Vegetables

Ingredients:
Grilled vegetables
[I used pumpkin, onions, yellow onions, zucchini, red onions, mushrooms, asparagus]
Balsamic vinegar
Olive oil
Sea Salt
White or black pepper
Parmesan Cheese

Directions:
Heat your grill to high. ** I like to use a grill grid (something non-stick) that sits on top of the grill. This keeps the vegetables from falling through to the coals.


Slice the onions in wide chunks.
Peel the pumpkin, removing the rind, and slice the pumpkin in thick slices.
Slice the zucchini in thick slices.
Wash the mushrooms.
Brush the vegetables with balsamic vinegar and then with oil. Season with salt and pepper.

Brush the grill grid with olive oil. Set the vegetables on the grid for three to four minutes a side, charring slightly.

Serve with Parmesan cheese sprinkled on top.

For other barbecue-related recipes from our very own Mystery Lovers Kitchen try:


Riley's Dr. Pepper Barbecue Sauce
Avery's Burgers and Blue
Cleo's Fire-fighters Ribs
Avery's Strawberry Shortcake (Gluten-free)

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Book 2 in A Cheese Shop Mystery series launched in May: Lost and Fondue. If you'd like to order a copy, click this booksellers link on my website. To see a trailer, click HERE. To read an excerpt, click HERE. If you you'd like to find out more about the series or want to download a few recipes from me (on recipe cards, including a recipe for fondue), click HERE. And be sure to catch me on my other blog, Killer Characters, and on Facebook and Twitter @AveryAames.  SAY CHEESE!