Thursday, April 22, 2010

Spring barbecued lamb and bell peppers

In Kingston, we had a delicious barbecue with my Dad. It was my first of the season and involved lots of barbecued lamb, barbecued bell peppers and zucchini tossed in olive oil and dried herbs, new potatoes, pieces of chicken cooked with onions, mushrooms and fresh herbs, and a big vat of gravy! I especially love vegetables prepared this way. Halving them or keeping the pieces big really helps them to stay moist and cook evenly on the grill, mmmm.


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