Good Morning;

The other day I managed to get to the local Farmers market. Among the
things I purchased were some Giant Red Onions (no usual dried skin fresh out
of the ground) zucchini, asparagus, organic sun dried tomatoes, fresh basil
and a bunch of other stuff.

So here goes;

I cut the stem end of the Onion and using the root end to hold the onion
together I cut it into 12 ths.
I cut 1 quite large (or 2 medium) zucchini with a 90 degree roll cut. (make
a diagonal cut roll 90 degrees and cut again at the same angle)
I cut several slender asparagus into 3 rds

Toss the whole mess into a Dutch oven ( or big bowl) drizzled with EVOO,
garlic, salt & fresh pepper.

In the mean time quartered the sun dried tomatoes and reconstituted them in
some shiraz in the nuker. (2 minutes)

Took several leaves of basil and cut a chiffanade

put a giant pot of water on to boil.

Lightly simmered the reconstituted tomatoes with some garlic in EVOO

Started the gas grill - and put a vegetable grill plate on the grates. When
the grill reached 400 degrees I poured the veggies onto the grill. When
nicely charred turned them and did the same to the other side. When the
veggies were done Back into the Dutch oven to rest.

About now a pound of organic spaghetti went into the salted water.

When the pasta was al dente it was drained then 1/4 went into the sun dried
pan, 3/4 into the vegetable Dutch oven then both were combined and mixed and
to get every last drop of flavor. Then transferred to a giant pasta plate
with the Basil chiffanade garnish.

Imported Pecorino Romano done on a micro plane

Side salad.

The whole thing less than 35 minutes.

A nice quick dinner and a bottle of red!


--
Old Scoundrel

(AKA Dimitri)