"Dimitri" > wrote in message
...
> Good Morning;
>
> The other day I managed to get to the local Farmers market. Among the
> things I purchased were some Giant Red Onions (no usual dried skin fresh
> out of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh
> basil and a bunch of other stuff.
>
> So here goes;
>
> I cut the stem end of the Onion and using the root end to hold the onion
> together I cut it into 12 ths.
> I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut.
> (make a diagonal cut roll 90 degrees and cut again at the same angle)
> I cut several slender asparagus into 3 rds
>
> Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
> garlic, salt & fresh pepper.
>
> In the mean time quartered the sun dried tomatoes and reconstituted them
> in some shiraz in the nuker. (2 minutes)
>
> Took several leaves of basil and cut a chiffanade
>
> put a giant pot of water on to boil.
>
> Lightly simmered the reconstituted tomatoes with some garlic in EVOO
>
> Started the gas grill - and put a vegetable grill plate on the grates.
> When the grill reached 400 degrees I poured the veggies onto the grill.
> When nicely charred turned them and did the same to the other side. When
> the veggies were done Back into the Dutch oven to rest.
>
> About now a pound of organic spaghetti went into the salted water.
>
> When the pasta was al dente it was drained then 1/4 went into the sun
> dried pan, 3/4 into the vegetable Dutch oven then both were combined and
> mixed and to get every last drop of flavor. Then transferred to a giant
> pasta plate with the Basil chiffanade garnish.
>
> Imported Pecorino Romano done on a micro plane
>
> Side salad.
>
> The whole thing less than 35 minutes.
>
> A nice quick dinner and a bottle of red!
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)
>
>

yum!
Do you have problems w/ your veggies sticking to the grill? I have a gas
grill (and used oil) but the veggies still stuck.