I love cooking out on the grill any time of the year. Yup....I even do it in the winter during snow storms. Ask my friends! But I love cooking outside more in the summer because of all the fresh veggies I can get. Tonight we had two of my favorites. Zucchini and asparagus. Very simple preparation. Cut the ends off the zucchini and slice them in half. I like the smaller ones. With the asparagus just cut off the ends. Then brush them both with olive oil. Don't be shy....give them a nice liberal coat. Then sprinkle them with wasabi seasoning. You could use something else but this is my favorite.
Rub your steak with "Kitchen Bouquet" to help keep the juices in. Then put them all on the grill. The zucchini are done when they are tender. The asparagus turns bright green and the tips get a little crispy. The steak is cooked to whatever doneness you prefer.
Rub your steak with "Kitchen Bouquet" to help keep the juices in. Then put them all on the grill. The zucchini are done when they are tender. The asparagus turns bright green and the tips get a little crispy. The steak is cooked to whatever doneness you prefer. Prep time: about 10 minutes Cooking time: about 10 minutes or longer for a thicker steak.
