Roasted vegetables for summer meal

This is super-delicious, freshly vibrant, and low-stress because cooked vegetables sit on the counter until you’re ready to eat.

Here’s how to do it:
Game plan:

Put up some black forbidden rice or perhaps brown rice.

Grill vegetables in a grill pan over hot fire, basting with flavored olive oil (with pastry brush) before placing oil-side down on grill, and baste top. Cover grill to stop flares. Watch carefully and move around to prevent burning. Takes just a couple minutes if fire is hot.
Remove and serve warm or room temperature with perhaps some black forbidden rice and Asian vinaigrette.
Or take in Italian route with oregano in the oil, and fresh basil in some brown rice(?) with fresh tomato slices.

Specific directions:
Light a charcoal fire.

Chop garlic and add to olive oil with S&P. Optional: tarragon or rosemary.

Prepare Vegetables:

Sweet peppers, cut in half and remove seeds and ribs
Eggplant — Love Thai. Cut in half lengthwise and then into 4” pieces. If using large eggplant, cut off outside lengthwise and then into 1/2” or wider slices.
Onions, especially summer onions — peeled and cut in half if not too large. Otherwise cut into segments. I think it would be a good idea to stick a toothpick or soaked skewer through ‘em so they don’t fall apart and burn.
Zucchini, cut like eggplant — trim outside, then cut into 4” lengths and thick-ish slices.
Mushrooms — wash and de-stem, leaving whole. I like cremini. Portobello of course if you have ‘em.
Shishito peppers

 

Cooking black rice: Wash rice 4-5 times. Put in rice cooker and add 1 c rice to 1-3/4 c water. Cook like brown rice.

Alternately, put into small saucepan and cook for 30 minutes.

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