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wrote on 18 Jul 2005 in rec.food.cooking

> So I get these zucchini and squash ans slice them 1/2" thick and toss
> in oil with S/P. I grilled them for around 10-15 minutes. Looked
> great but man, SO BITTER! Like paint thinner. What did I do wrong?
>

I like to cut my zucchini thinner than that. I use a V-slicer on them
and make about 1/4 thick long slabs not coins... also same treatment
for baby eggplants. I marinate these slabs in a italian salad dressing
or another vinegrette style dressing that strikes my fancy that week
(if the dressing has parm cheese in it all the better). I usually grill
up a marinated mixed batch of veggies red bell peppers strips, Halved
largish button mushrooms, zukes or eggplant. I marinate the veggies
about 30 to 60 minutes...depending on how hungry I am.

I find that if the zukes are over 8 inches long they taste bitter. And
I avoid buying zukes too much longer than my hand.

I get the grill good and hot first and then cook them up fast...takes
maybe 6 minutes and I get nice grill marks that way. Once the zuke
slices are kinda limp is the way I like them.

I also baste/brush the veggies in the vinegrette as they grill. I use a
new fangled silicon pastry brush...for heat reasons I've tied one brush
to a thinish wooden dowel to extend it's handle about 1 foot. I like
the silicon brush as it is easier to clean and spreads the vinegrette
better than my older BBQ brush.

Whole grilled cherry tomatoes are supposed to be good too....I'm not
much for stand alone cooked tomatoes though, so haven't tried that yet.
--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?