When the Lebanese-Armenian-American in-laws grill shish-kebob, before slapping the meat on the grill, the veggies get first crack at the fresh coals (no gas grills for this ritual). Zucchini, eggplant, onions. Zucchini is the favorite. And when it hits the plate, a necessary companion is Middle Eastern sweet red pepper paste sauce, which somehow bumps up the flavor many notches in impact parameter. Great as a combo for later veggie lunch wraps.
bob has been a great fan for many years but it was not until Easter Sunday 2015 that he realized that the recipe was not yet immortalized in his on-line food record. A nice sunny day harboring strong hopes of spring finally arriving to end another winter season that had outworn its welcome. Ripe for outdoor grilling. And Nikon food mode photos of the accompanying delights.