Lately I’ve been doing lots of high heat veggie cooking – – – in the oven and on the grill.  One of my favorites was roasted purple cauliflower with julienned red bell pepper. Just tossed with good olive oil, salt and freshly ground black pepper spread out on a sheet pan and into a 450° oven.  On the grill I’ve been doing foil packets – – – again, crank up the temp. Close whatever in a tight foil packet with the water that’s still clinging from washing and some oil, salt and FGBP. Throw it onto the grill and flip once (that’s why you need to really wrap it tightly) and wait for it to look like it’s going to explode.  You get a combination of steamed grilled and charred.

YUM!