Happy June 21st! Or also knows as the first day of summer/longest day of the year! I welcome it with open arms and colourful plates of grilled vegetables. Here I have halved red onions, spears of asparagus, roasted yellow and red peppers and a portabello mushroom cap. They all received the same treatment: a bit of olive oil and some salt and pepper. Throw onto a hot grill for about 5 - 7 minutes of each side and wait for them to cool down a bit before digging in. I think grilled vegetables taste a bit better at least at room temperature. To make them a bit more fancy, squeeze some lemon juice over them. It instantly brightens up the vegetables. But don't stop there, you can experiment with your vegetables by using different combinations (zucchini, eggplant and peppers is amazing) and changing up your spices (paprika or chili powder, anyone?).
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