Galley Proof
From Chef Henri Hurrier
Ingredients:
Corn on the cob, with husk (1 per person)
Zucchinis (3 to 4 per person), diagonally sliced
Yellow squash (same as above)
Eggplant (same as above)
Potato (same as above)
Tomato sliced to ½ inch thick
Whole Portobello mushrooms
Red Onion, sliced
Extra-virgin olive oil
Salt and pepper to taste
¼ pound of sweet melted butter for corn
Catfish nuggets, if desired
Directions:
- Turn-on grill to medium fire and let it get hot, then turn to
slow fire.
- Spray olive oil on all the veggies and cook on the grill: corn
for 8 minutes, potato slices for 5 minutes, mushroom for 5
minutes, eggplant for 5 minutes, and the other veggies for 4
minutes.
- Sprinkle all veggies with granulated garlic for a better
taste.
- Add catfish nuggets (or jumbo shrimp) to give extra zest.
Spray them first with olive oil, add salt and pepper, and cook on
the grill basted with a good barbecue sauce.
Bon Appetit from Chef Henri!
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