James and I recently acquired a grill (thanks, Mel!). I had grand plans to pull it out last night, but I was gas-less and hungry, so I settled for the stove.
Grilled eggplant, zucchini, summer squash and scallions. Prepared with some salt and garlic powder and a smidge of olive oil.
The shrimp were marinated in soy sauce, grated ginger, red pepper flakes, olive oil and garlic for about 30 minutes. I didn’t measure, just sort of eye balled everything. They were a bit on the spicy side, so my reccomendation is to go light on the red pepper flakes. Next time, right? When I prepare them on a real grill!