It's Grill Season!!!

There is nothing that I love more than food on the grill...any food.
We finally broke ours out on Sunday, and fired her up.
It was a pretty simple dinner: Baby greens salad with tomato, onion and avocado, rib eyes, portabella mushrooms, and potato and onions...I was not feeling well this past weekend, and this was as much as I could muster, but it was still delicious!

A couple of easy tips for grilling some veggies...
Portabellas, I just brush with a little olive oil (crushed garlic in there is always grand) and then grill on medium flame for a few minutes each side.
If you want to roast red peppers (unbelievable flavor) like those jarred ones you find at the store, simply place whole peppers on a hot grill and burn 'em, all the way around...seriously. Once they are completely charred, use a pair of tongs to transfer to a paper bag. Roll bag shut and let them steam for 10 minutes or more. Open bag, remove peppers, peel off charred skin and discard skin. Easy. You can do this under your broiler, too, although then it is easier to flatten the peppers down on a baking sheet, skin side up, and burn them that way.
Zucchini and Yellow squash, onions, peppers, eggplant, etc. can all be placed directly on the grill to roast.
A great way to do onions, that I learned from a friend is to take a whole onion and place on a square of tin foil. Make an "x" at the top (not root) end of it, place a pat of butter on it, salt and pepper, and then squeeze the juice of one lime over it. Fold foil over and wrap, place on grill, and let sit for about 30 minutes...this is to die for..ya gotta trust me! It makes a great side to grilled fish, lamb, beef, anything....yum.
Okay, I am getting carried away...more on grilling at a later date!