VegInDC

In my quest to find more grill-able veggies, I broadened our horizons to artichokes this week. I am sort of amazed that we (humans) figured out that this is an edible plant. After all, it is spiky and intimidating and you don't eat all of it by any means. I found some folks who swear by grilling the 'chokes and decided to give it a whirl.  I am pretty sure its the most delicious treatment these thistles can offer. (Try saying "these thistles" four times fast!) Additionally, they are so flavorful on their own that they do not require an additional dressing or dip, but that is certainly an option if you so choose.

Now that I am grilling up a storm, I thought I would do a series of posts on different veggies that I like to grill. First up--Portobello mushrooms! These caps do so well on the grill, but they do require slightly more planning than most veggies I like to grill. The marinade here compliments the earthy mushrooms well, without being too overpowering. Grilling is so wonderful for veggies because it allows their natural flavors to really come to the fore, and this recipe is a good example of that in action.

We got a grill this weekend (the Weber Q 320 , to be exact). I have been eying it for some time, and my awesome parents gave it to us as a housewarming gift. While not technically a full size grill, it has over 300 square inches of grilling space--more than enough to tackle a lot of food.