2 small aubergines
3 courgettes
1 yellow pepper de-seeded
1 red pepper de-seeded
15 ml 1 tbsp olive oil.
15 ml 1 tbsp wine vinegar.
1 clove garlic, crushed
5 ml 1 tsp chopped fresh oregano
1 ground black pepper.
A Recipe for
Grilled Summer Vegetables.
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This Recipe for Grilled Summer Vegetables. is one of thousands in the Recipes-to-go Meal Cookbook.
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
This is a recipe for Grilled Summer Vegetables. from the recipe cookbook of Recipes-to-go (Meal)
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Cut the aubergine into quarter inch slices. Cut the courgettes
diagonally into 1 cm half inch slices. Cut the peppers into large
slices. Mix the oil, vinegar, garlic, oregano and black pepper in a
large bowl. Add the vegetables. Cover with the mixture and leave to
marinade for at least one hour. Cook the vegetables on a barbecue or
under a hot grill until just tender, basting frequently.
Serves: 4
Grilled Summer Vegetables. Recipe brought to you by Recipes To-Go