The grill isn’t working, but the cast-iron griddle (grill side), is working beautifully. Cheri had suggested grilling asparagus. The first time I tried, they were a bit crispy. Though, lately, we’ve had some great success. A simple oil and herb marinade makes all the difference…
Harissa has truly become my latest craze. It makes a beautiful marinade no matter the time allotment. (Though I do think allowing 2 or more hours will give you the perfect spice magnitude).
Harissa Chicken Marinade
1 lb chicken thighs
2 tsp harissa
2-3 tbs olive oil
1/2 tsp salt
Veggie Marinade – we used tomatoes, asparagus, and red sweet peppers, though any summer veggies will taste fabulous.
2 tbs olive oil
1/4 tsp dried thyme
1/2 tsp salt
1 tbs lemon juice
1/4 tsp parsley
One evening we warmed some tortillas and ate the chicken and tomatoes as tacos. Yum!
Serves 4
the daily delights by katrina berg 
OOh! That looks delicious! Asparagus and bell peppers are a few of the veggies I actually like! 🙂 So sad since I’m a mom, great example eh?
Aww, don’t feel so bad. I don’t like broccoli or cauliflower. (they give me tummy aches). My all time fav is eggplant. Eating veggies is soo much better when they are seasoned or have a sauce/pesto. And I think it’s okay to not like all of them!