Grilled Veggies and 'Chikn'

Hello All!

Today we grilled vegetables again. We had a bunch of under-utilized vegetables from other recipes dying to be eaten!

So we threw asparagus, onion, potato, tomato, and carrots into two different marinades for 30 minutes and grilled them. We also had cilantro fungus chikn again.

Spicy Orange & Cilantro
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes

Read more: http://www.care2.com/greenliving/5-marinades-for-grilled-vegetables.html#ixzz1RH9D0PpX

Lemon & Garlic
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon minced garlic
Salt and freshly ground pepper to taste

Read more: http://www.care2.com/greenliving/5-marinades-for-grilled-vegetables.html#ixzz1RH9PLqq5

The Spicy Orange and cilantro was what we grilled first. The vegetables all had great textures after grilling and still retained some of their own flavor, but was help together by the marinade. This has a light orange taste, not much cilantro flavor, and a lot of HOT! We're not big hot-spice people, so we may cut down the spice a bit next time.
The lemon and garlic had a similar problem - LOTS of lemon, not much garlic. Now, I LOVE lemon flavors, so that was totally cool with me. However, Bryan didn't find it as appetizing and was really disappointed.
The chicken was good as always! Vegetable brother and light spicing really make that a great texture and flavor.
We also threw some texas toast in there. I really enjoy cooking everything from scratch, but I haven't been able to make garlic bread as good as that frozen stuff yet.

So, the lesson of today is - if you don't eat enough veggies, marinade and grill them, just make sure to play around the with marinades to perfect them to your taste!