Grilled Vegetables

My latest craze is making grilled vegetables using metal skewers we bought at the JOBLOT end of summer clearance a few years ago. We use hardwood charcoal on our Weber grill.

I chopped the veggies into skewer sizes pieces (2") Spanish onion, bell peppers, and leave the baby bella mushrooms whole. I dried the mushrooms with paper towel. Then I put all of the veggies in a large plastic bucket with a lid and shake it.

I made a marinade using olive oil and wine vinegar and dried oregano Adobo and salt. I whisk it until emulsified and let it all marinate for at least an hour.

After they have marinated I skewer the veggies and place them on the fire. Check and rotate often. They cook fast.

Make a lot because they taste even better the next day on sandwiches.

3 green bell peppers, 3-4 red bell peppers, 2 - 1 pound boxes of baby bella, pick the largest ones!
Spanish onion (the huge white ones) or big red onions.

Cod

Eating cod is like eating water! I baked a slab of cod with olive oil and a sprinkle of Adobo at (preheated) 350 F for exactly 20 minutes.
So simple and good, we ate it for breakfast.

Silky Salmon Slow and Low

I tell everyone about Chef Michael Smith's Baked Salmon. The slow and low method. We have never gone back to the old way.

Chef Michael Smith's Slow-Baked Salmon with Honey Mustard Glaze
Recipe
http://chefmichaelsmith.com/recipe/slow-baked-salmon-honey-mustard-glaze/