I am messing around with grilling vegetables trying to branch out from sweet corn. That which I think I've figured out. Peel it, stick it in foil with some 85% butterfat butter and a pinch of kosher salt. Foolproof which is a good idea when you open the wine after the knives get put away but before the fire is out.

The other night was eggplant in a yogurt, coriander, cumin, turmeric, cayenne pepper, garam masala (cheating!) olive oil and lemon juice sauce. Really good but tomorrow night cauliflower gets the treatment.

Tonight was baby Yukon Gold potatoes, fennel, steaks all just tossed in olive oil kosher salt and ground pepper. Yum.

Ideas. I need ideas. Help me here!