Grill, baby, grill.

Recently, Red and I got a new grill. This week, we fired it up for the first time! On the menu? Veggie kebabs, savory tofu, and coconut rice!

Here are all the kebabs lovingly lined up on the grill. Notice how thoughtfully Red made an all-onion kebab so I wouldn’t have to pick them out!


We’ve got green peppers, mushrooms, cherry tomatoes, and fresh pineapple. Red so bravely slew and skinned the pineapple, fearsome prickly thing that it was.


Instead of adding the tofu to the kebabs, I marinated it overnight in a teriyaki-ginger sauce (this one, if you care, and you should because it was yummy) and Red grilled it in slabs. Notice how he got the perfect grill marks!


Onion close-up for all of you who, ahem, like that sort of thing:


De-skewered and ready for nomming:


Here’s the rice. We used 30-Minute Vegan’s recipe, which is reliably easy and delicious. The black-eyed peas make it really satisfying all by itself, too.


Final product:


It was the perfect almost-summer dinner. We felt so completely suburban that we had to watch The Wire to recover.