Memorial Day Weekend is here and we are ready to grill! Sliced crook necked squash, red peppers, asparagus and fresh rosemary from the garden are arranged and ready to head to the BBQ. Drizzled with olive oil, balsamic vinegar and a little kosher salt and freshly ground pepper, these veggies will feed the crowd gathered to celebrate the holiday weekend. Served hot with rice, or cold – stuffed into pita pockets with a little feta cheese, this is a winning combination.
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