Yesterday I fired up the grill and did several small things with a mediterranean influence:
- Chicken marinated in a paste made from garlic, thyme, rosemary, parsley, dried chili, salt, pepper, lemon juice, and olive oil, then grilled on the slow side of the grill and finished with a couple of minutes directly over the coals.
- Roasted peppers with thyme, rosemary, and olive oil.
- Baba ganouj made from eggplant roasted whole on the grill.
- a yogurt sauce made with grated cucumber, garlic, yogurt, salt, and piment d'espelette.