My husband and I were a match made in heaven.  I seriously believe that.  We both have a love for travel, a quirky sense of humor and a belief that our life, though not perfect, is pretty incredible.  His calm, calculating engineer approach to things complements my impulsive and emotional response to most everything. He is the peanut butter to my fluff.  One place where our paths diverge is in the kitchen.  He is a carnivore, and while he has embraced the idea of one meatless meal per week, his repertoire of vegetables is rather limited.  Salad (limited ingredients), carrots (raw only, thank you), asparagus, peas, and green beans.   I, on the other hand, think I may have been a forager in a past life (or a rabbit) and I love vegetables of any kind save one (you may coax it out of me or someone who knows me in the comments below). My love for vegetables grew exponentially when I went to Italy.  Italians prepare their vegetables in the most appealing ways.  Grilled, sautéed, or roasted, they are kept in their simplest form often with just a touch of olive oil, lemon or salt.      

 

 

This weekend is Father’s Day so in honor of my wonderful husband my “Honey Do” list for him will be abbreviated, I will not roll my eyes at his corny jokes and I will prepare meat that would even make Fred Flintstone proud.   But on the side, we will be having grilled vegetables – eggplant, zucchini, peppers and more, all dressed with a lovely, light vinaigrette.  Here is my favorite recipe for grilled veggies from Giada DeLaurentis.  The beauty of them is that they can sit at room temperature while the Grill Master works his magic with the steaks.

Happy Father’s Day!

Grilled Vegetables 

 

Tastefully yours, Ashley

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