Here's this week's recipes from Mark and Steve:
"Mark's BBQ Vegetable Medley"
2 ears of fresh corn
8 stalks of asparagus
1 large, firm tomato, cut in 3/4 inch slices
1 TBSP Parmesan Cheese
4 fresh basil leaves chopped
Flash cook the corn, by dropping it into boiling water for three minutes, then remove.
Then drop the asparagus in boiling water, remove after one minute and drop in a cold ice bath to stop the cooking.
Brush the corn, asparagus and tomatoes with olive oil, then season generously with salt and pepper.
Place the corn on a hot grill and turn often to let it brown and caramelize. When the corn appears half-done, place the asparagus on the grille, turning every so often as it browns. The last item to put on the grill are the tomato slices, which cook fast. Cook on one side for two minutes, flip and cook the other side for two minutes.
Place the tomato slices on a plate and lay the asparagus spears across them. Take a sharp knife and slice the corn kernels off onto the tomatoes and asparagus. Drizzle with a bit more extra virgin olive oil, then sprinkle with chopped fresh basil and parmesan cheese! Serves two! Enjoy!!!
And Steve's recipe:
slice length wise
1 red pepper
1 red onion
marinate overnight with the following
3 tbsp of balsamic vinegar
1 tps of salt
1 tbsp of olive oil
1 tps. of pepper
1 tbsp of parsley
Put on grill turn until done use the rest of the juice to pour over the veggies as you turn them.