Spring means that the weather is nice enough to bust out the grill. It also means that I get to employ my favorite style of veggie cookery: roasting them on the top of the grill with some olive oil and salt & pepper to taste. Simple and DELICIOUS. Here was part my dinner last saturday: zucchini, asparagus, yellow onions, baby portobello, and carrots from my garden. The part not pictured was an almond butter and apricot jam on some ancient grain bread that I decided to grill as well, woo!