Grilling

To me, there are very few things better than grilled vegetables. Quick, easy, and delicious, they're often my favorite part of whatever meal they're a part of, and every time I use my grill I have a vegetable of some kind cooking with the meat.  Last night I made some grilled salmon filets with grilled asparagus, zucchini, and yellow squash.  The salmon, which was of the prepackaged frozen variety, was okay, but the veggies were spectacular. I chopped the zucchini and yellow squash into 1/3 inch slices, coated them with olive oil, seasoned salt, and some pepper, and wrapped them in a "boat" of aluminum foil. I similarly seasoned the asparagus and wrapped them with foil as well. The great thing about cooking the veggies this way is that they're pretty much foolproof. Just set them on the grill about 10 minutes before your meat and let them cook....no turning or extra attention required. The foil will allow them to cook evenly, and they still pick up that "grilled" flavor through the opening at the top of the foil boat. I cooked the salmon and set it aside, then pulled the veggies off a few minutes afterward. I had made two separate packets so Tiff and I both had one, but I could have eaten them both myself.  The foil keeps the veggies warm and doubles as a neat serving vessel.