THE FLAME BROIL AND GRILL BOOK OF SACRED TEXTS: Grilling Wisdom from Ancient Texts (2024 Grill Book for Beginners)

By FLOYD ROBINETT

Delve into the culinary wisdom of the ages with "The Flame Broil and Grill Book of Sacred Texts." This unique cookbook combines the time-honored tradition of grilling with insights and recipes inspired by sacred texts from around the world, offering a delicious journey for both the body and the soul.

·      &n

• Language: English
• Publisher: FLOYD ROBINETT
• Release date: Mar 17, 2024
• ISBN: 9783689440558

FLOYD ROBINETT

Floyd Robinett is a passionate grill master and culinary enthusiast with years of experience in perfecting the art of outdoor cooking. He combines his love for grilling with his interest in ancient texts to bring readers a unique and flavorful journey through the world of barbecue.

Book preview

Floyd Robinett

The Flame Broil and Grill Book of Sacred Texts

Wood Pellet Smoker and Grill Cookbook & Outdoor Gas Griddle Cookbook

Copyright © 2023 by Floyd Robinett

All rights reserved. No part of this publication may be reproduced, stored or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise without written permission from the publisher. It is illegal to copy this book, post it to a website, or distribute it by any other means without permission.

First edition

This book was professionally typeset on Reedsy

Find out more at reedsy.com

Contents

1. The Flame Broil and Grill Book

2. Introduction

3. Wood Pellet Smoker-Grill- An Overview

4. Sides, Appetizers, and Combination Recipes

1. Atomic turds from buffalo

2. Casserole with mashed potatoes

3. Asparagus covered with bacon

4. Baked beans with brisket

5. Snails with parmesan cheese

6. Caramelized veggies

7. Spaghetti squash baked twice

8. Cheese with applewood smoke

9. Smoked hickory moink ball skewers

10. Artisan pizza with pepperoni baked in

11. Homemade, No-Knead Bread with Crunch

12. Dough rolls for pizza

13. A traditional apple pie

14. Cobbled peach and blueberries

15. Simple brine for poultry

16. Brined pork

17. Brine of trout and salmon

18. Rub with Cajun spices

19. Jan used to marinate

20. Sauce for flavoring poultry

21. Sauce for flavoring seafood

22. Grilled pork and beans in a smoker

23. Herbed dumplings paired with smoked chicken stew

24. Florence’s over-the-coals bistecca

25. Chowder with corn and salmon

26. Sea salt smoked with alder and ham in split pea soup

27. Smoky romesco sauce on a panini with cheese and prosciutto

28. Smoky fish paella

29. Saucy steaming clams

30. Roasted Crab with Fire

31. BBQ-style smoky oysters

32. No-knead Dutch oven bread

33. My mother’s insane chocolate cake

34. Hobo cake is Dad’s favorite.

5. Poultry

1. Cajun chicken spatchcock style

2. Chicken quarters grilled

3. Roasted thighs from Tuscany

4. Tobacco-glazed smoked drumsticks

5. Bone-in turkey breast smoked

6. Turkey spatchcock smoked with hickory

7. Bacon bleu.

8. Lemon with crab inside Cornish hens

9. Smoked drumsticks from turkey

10. A young turkey grilled on a tailgate

11. Roasted duck with orange sauce

6. Red Meat

1. Seared steaks to perfection

2. Roast tri-tip with smoke

3. Short ribs with meaty chuck

4. Roasted Hickory New York strip loin

5. Brisket flat, Texas style

6. Meatloaf with Pete-za

7. Stuffed bell peppers with traffic light

8. Lamb rack with walnut crust from Applewood

9. Lamb roasted in the leg

7. Pork

1. Roasted pork

2. Roasted pork Smoked hickory style

3. Ham with two smokers

4. A Pork Shoulder Smoked hickory style

5. Juicy and tender pork chops cooked on a grill

6. Pork loin with rosemary rib eyes

7. Roast pork sirloin with buttermilk

8. Tenderloins of smoked pork

9. Hickory-smoked pulled pork butts

10. Three approaches to cook pork sirloin tips

8. Crafting Authentic Handmade Breads & Flatbreads

1. Standard pizza crust and dough

2. A forno pizza topped with radicchio, gorgonzola, and mushrooms

3. Ricotta Salata, basil oil, and oven-roasted tomatoes on focaccia

4. Olive oil basil

5. Sausage, spinach, fontina, and pine nuts calzone

6. Sourdough bread with five seeds, Mt. Taylor

7. Sourdough Initiator

8. Flatbread from Morocco filled with cumin, parsley, and onions

9. Old-fashioned baguette

10. Pita bread

11. Spicy meat-filled Turkish flatbread

12. Spanish coca with smoky romesco and potatoes

9. Seafood

1. Quenelles

2. Angle drop soup

3. Bluefish smoked over fennel

4. Rosemary-smoked herring

5. Smoked bonito with green sauce

6. Smoked salmon pâté

7. Smoked salmon spread

8. Curried trout timbales

9. Tickled pink clams

10. Smoked shad roe–potato balls

11. Smoked whitefish

12. Smoked salmon pizza with blended wild mushrooms

13. Non-rising pizza batter

14. Gravad and smoked salmon with cilantro-mint rub

15. Smoked gravlax with an orange-dill rub

16. Smoked sable

17. Catfish wrapped in collard greens

18. Sunnies dijon

19. Barbecued butterflied trout

20. Steelhead trout in ruddy wine sauce

21. Barbecued freshwater roost with blood orange serving of mixed greens

22. Smoked lake trout with olive-mustard sauce

23. Flame broiled smallmouth bass wrapped in cornhusks

24. Barbecued walleye with grapes and shaggy mane mushrooms

25. Smoked walleye with a dried mushroom–pumpkin seed rub

26. Smoked burbot with wild mushroom, plum & mint sauce

27. Smoked walleye with ruddy pepper sauce

28. Mixed eggs with smoked shad milt

29. Walleye hash browns

30. Smoked butterflied largemouth bass

31. Smoked apache trout

32. Smoked rainbow trout

33. Smoked pike with dried cherry and pear sauce

34. Smoked yellow roost in grapefruit marinade

35. Maple syrup salmon steaks

36. Columbia waterway chinook with cherry balsamic sauce

37. Hoisin-grilled coho

38. Salmon and boletus kebabs

39. Flame broiled wild lord salmon with smoked lobster–tarragon

40. Flame broiled halibut in coconut drain and soy sauce

41. Lemon sorbet–glazed mahi-mahi

42. Fish kebabs

43. Dark cod with stamped orange sorbet sauce

44. Tilapia and coffeehouse stuffing

45. Fish steaks and blood oranges in thwart

46. Barbecued fish burgers

47. Curried barbecued pompano

48. Striped bass with cattail shoots and morels

49. Striped bass with curried shrimp sauce

50. Bluefish with tomato and basil

51. Heated new wild sockeye salmon

52. Pacific rockfish

53. Shrimp-stuffed tilapia

54. Cold-hot smoked salmon

55. Hot-smoked teriyaki fish

56. Smoked salmon & Dungeness crab chowder

57. Birch wood–smoked boned trout

10. Clay-Pot and Cast-Iron Grilling and Smoking

1. Tiella of sheep with fennel, pecorino, and potatoes

2. Soufflé casserole of chard, goat cheese, and new herbs

3. Crab gratin with potatoes, leeks, and spinach

4. Three-cheese prepared penne with pancetta

5. Eggplant, ruddy pepper, and goat cheese gratin

6. Moroccan tagine of halibut, potatoes, and artichokes

7. Heated risotto with asparagus and Swiss chard

8. White Tuscan beans with wiener

9. Bouillabaisse

10. Two-bean pozole with cumin crème fraiche

11. Cumin crème Fraiche

12. Smoky French onion soup

13. Curried lentil and vegetable cassoulet

14. Fava bean, potato, and escarole soup

15. Simmered garlic bread garnishes

11. Barbecuing and Baking using Wood Pellet Grills

1. Shiitake and Simmered Garlic Tart

2. Fresh potato, artichoke, leek, and gruyere tart

3. Tuscan torta with spinach, chard, and raisins

6. Milanese risotto, leek, and asparagus tart

7. Natural Corn, Tomato, and Basil Tart

8. Spinach, mushroom, and feta pie

10. Olive oil–poached fish with fennel, orange, and olive serving of mixed greens

11. Wine-Poached Shrimp with Smoky Tomato Sauce

12. Smoky tomato sauce

13. Beer-Braised Brief Ribs

14. Solitary Star Grilled Brisket

15. Slow-roasted part turkey with citrus-chili coat

16. Milk-braised pork with mushroom-artichoke ragù

17. Sheep Braised in Yogurt with Onions and Tomatoes

18. Provençal Chicken

19. Clambake in a Box

20. Overnight meat chili Colorado

21. Wood-smoked cheese fondue

22. Braised Cauliflower, Potato, and Onion Curry

12. Wood Pellet Flame broil Desserts and Sweets

1. Apple-Prune Galette

2. Apricot Tart with Lavender Crème Anglaise

3. Lavender crème anglaise

4. Breakfast Focaccia with Grapes and Figs

5. Candied orange peel

13. Wood Pellet Flame broiling and Broiling

1. Flame broiled cilantro-mint naan

2. Tuscan flame broiled pizza with escarole

3. Joanne weir’s pizza batter

4. Barbecued flank steak with ruddy peppers and fontina cheese

5. Flame broiled pork loin stuffed with chard, fennel, and olives

6. Toasted walnut sauce

7. Mediterranean sheep kebabs with pomegranate coat

8. Barbecued duck breasts with lavender-herb rub

9. Tandoori chicken

10. Plank-roasted pacific salmon

11. Fennel-rubbed halibut with fava bean ragout

12. Flame broiled shrimp with herb vinaigrette

13. Herb vinaigrette

14. Barbecued Panzanella with treasure tomatoes

15. Salade niçoise with spring vegetables

16. Spanish-style potato serving of mixed greens with saffron-aioli dressing

17. Saffron-aioli dressing

18. Spit-roasted leg of sheep with tzatziki

19. Mustard and lemon chicken

20. Mushroom-rubbed plank-roasted steak

21. Wood-roasted antipasti platter

22. Mushroom-artichoke ragout

23. Wood-roasted artichokes

24. Best-ever brussels grows

25. Salt-roasted potatoes

26. Broiled tomatoes provençal

14. Conclusion

15. Outdoor Gas Griddle Cookbook

16. Presentation

17. An Introduction to Grilling

18. Menus for Grilled Fish

1. Flame broiled Angle Steaks

2. Basic Prepared Flame broiled Angle

3. Flame broiled Lemon with Flame broiled Angle

4. Flame broiled Angle in Garlic Butter Sauce Formula

5. Spicy Grilled Fish

6. Flame broiled Tilapia

7. Flame broiled Branzino

8. Barbecued Halibut

9. Maple Coated Salmon Steaks

10. Salmon with Flame broiled Lemons and Yogurt Sauce

11. Simple Cedar Board Salmon Serving of mixed greens

12. Garlic Butter Salmon

19. Grilled Chicken Recipes

1. The Finest Barbecued Chicken

2. The Finest Succulent Flame broiled Chicken

3. Filipino Flame broiled Chicken

4. Kentucky Barbecued Chicken

5. Flame broiled Chicken Breast with Avocado Salsa

6. Lexington Fashion Barbecued Chicken Formula

7. Barbecued Chicken Breasts with Lemon and Thyme

8. Flame broiled Chicken Shawarma

9. Bratwurst and Chicken Kabobs

10. Chicken Breasts with Romesco Sauce

11. California Barbecued Chicken

12. Flame broiled Butterflied Chicken with Lemongrass Sauce

20. Recipes for Grilled Meat

1. Flame broiled Meat Steaks

2. Argentinean Barbecued Meat Platter (Parilla)

3. Flame broiled Steak and Vegetables

4. Barbecued Balsamic Flank Steak for Wraps and Servings of mixed greens

5. Barbecued Marinated Steak Kebabs

6. Sweet Tea Marinated Ribeyes

7. Porterhouse with Summer Au Poivre Sauce

8. Hasselback Brief Rib Bulgogi

9. Barbecued Steak Tacos

10. Brisket

11. Santa Maria Broil Meat

12. California Burger Wraps

21. Recipes for grilled lamb

1. Racks of Sheep with Roasted-Shallot Vinaigrette

2. Barbecued Sheep Chops

3. Rosemary Sheep Chops

4. Child Sheep Chops

5. Sheep Chops Flame broiled in Rosemary Smoke

6. Make-Ahead Moment Pot Flame broiled Ribs

7. 3-Ingredient Flame broiled Pineapple, Steak and Avocado Serving of mixed greens

8. Barbecued Herb Crusted Rack of Lamb

9. Tandoori Sheep Ribs

10. Barbecued Leg of Sheep (Boneless or Bone-in)

11. Flame broiled Sheep Chops American Fashion

12. Sheep Leg Simmered

13. Rosemary and Garlic smoked grill sheep loin

22. Menus for Grilled Veggies

1. Barbecued Eggplant Serving of mixed greens with Freekeh and Yogurt Dressing

2. Mexican-Style Corn on the Cob

3. Simmered Root Vegetables with Garlic and Rosemary

4. Fiery Barbecued Broccoli

5. Flame broiled Carrots

6. Flame broiled Pattypans

7. Flame broiled Potato Serving of mixed greens with Chiles and Basil

8. Barbecued Artichokes

9. Barbecued Veggie Pizza

10. Portobello Burgers

11. Simple Flame broiled Squash

12. Brown Sugar Barbecued Peaches

13. Warm Artichoke Plunge

14. Barbecued Vegetable Platter

15. Corn with Lemon-Pepper Butter

16. Baba Ghanoush

23. Conclusion

1

The Flame Broil and Grill Book

Book 1:

Wood Pellet Smoker-Grill

Cookbook

Wood Pellet Smoker

and Grill Cookbook

&

Outdoor

Gas Griddle Cookbook

A Coordinate With 200+ Equations Of The Preeminent Top notch

And Pleasing Barbecue For You And Your Worshiped Ones

2

Introduction

In a wood pellet smoker-grill, compressed hardwood sawdust made of apple, cherry, hickory, maple, mesquite, and other species of wood is utilized to smoke, grill, cook, and plan food. The terms pellet grill, pellet smoker, and pellet smoker-grill are continually utilized to depict a wood pellet smoker and grill. We’ll insinuate to it as a wood pellet smoker-grill all through this book. This book’s proposed approaches, equations, and centers of see shouldn’t be treated as gospel. As you’re careful, everyone has particular culinary slants. The information in this book can be associated absolutely as composed, something else you’ll be able investigate and have fun. Flame broil is the primitive cooking strategy in nearness. In our perspective, barbecuing is the direct and moo utilize of circuitous warm to smoke and cook food. The comes around of barbecuing with flavors, circuitous warm rubs, smoke and the meats’ ordinary juices are astounding. Fire broiling and barbecuing have noteworthy contrasts, be that as it may various people are not careful of them and utilize the terms incorrectly. We battle that arranging ground sirloin sandwiches, hot mutts, or fowl over smoky ashes or a gas barbecue isn’t the same as barbecuing. Don’t get us off-base; you will be able barbecue amazing food and meals utilizing backhanded warm and charcoal or gas. We won’t go into all of the disputes and ideas put forward by distinctive aces over what constitutes BBQ. We’ll let them make that choice. BBQ is best done on fire broils that burn wood pellets.

3

Wood Pellet Smoker-Grill- An Overview

Because it were cooking with hardwood can convey the flavor profiles and moistness that the wood pellet smoker fire broil offers. Fire broil temperatures might alter depending on the sort and maker. Fire broil temperatures may run from 150°F to well over 600°F on some sorts, depending on the brand and illustrate. The days of utilizing a wood pellet smoker fire broil for both barbecuing and burning are long gone. Unmatched by charcoal or gas flame broils, wood pellet smoker barbecues offer succulence, ease, and security. Compared to other smokers you’ll be commonplace with, the smoke profile is gentler. They make the adaptability and focuses of intrigued of a convection wood pellet smoker grill due to their arrange. Smoker grills made of wood pellets are secure and basic to utilize.

Controlled Temperature

Control is the operative word here. Set it, and forget it. As we previously spoke about, the controller adjusts the fan speed and pellet flow rate to keep the temperature at the desired setting. Most manufacturers design their own controllers or use one from a third party. Naturally, there are differences amongst controllers. There are a few that are better than others and should be carefully considered when selecting a wood pellet smoker grill. A controller with accurate heat management is what you should try to get. Antenna, digital, and PID are the three primary types of controllers.

Cooking rules

Depending on the length and temperature, cooking techniques like smoking and barbecuing can grant especially contrasting comes about. Keep track of everything you cooked, at what temperature, for how long, and the comes about for perfect comes almost. For the another period, change it to your getting a charge out of. Sharpen makes idealize. The culinary strategy of hot smoking calls for longer cooking periods but produces meat with more of a characteristic wood taste (as well as the desired smoke ring). Shorter cooking times at higher cooking temperatures result in less smoke flavor being held. TIP: After cooking, permit meats time to rest for perfect comes around. This comes around in a much wealthier, more delicious cut by permitting the common fluids emigrate back into the meat fiber. Depending on the entirety of the protein, resting periods might amplify from 3 to 60 minutes.

4

Sides, Appetizers, and Combination Recipes

1. Atomic turds from buffalo

Prepare in 30 to 45 minutes; Serve in 10 portions; 72.2 kcal.

Constituents

Ten jalapeño peppers of medium heat

Room temperature eight ounces of plain cream cheese

1/4 cup of Monterey cheese, shredded Blend of Jack and Cheddar cheese (optional)

A tsp of paprika smoked

Garlic powder, one teaspoon

Half a teaspoon of cayenne

Red pepper flakes, half a teaspoon

20 sausages from Little Smokies

Ten slices of thinly sliced bacon, split in half

Educational

Put on your food advantage gloves within the occasion that you just have got them. Jalapeno peppers got to be washed and cut the long way. Carefully clear and arrange of the seeds and veins with a spoon or paring cut. On a barbecuing plate for vegetables, organize the jalapenos and take off them there.

Cream cheese, annihilated cheese, paprika, garlic powder, cayenne pepper, and reddish pepper chips, within the occasion that utilized, have to be all be totally combined in a small bowl.

The cream cheese mix got to be set interior the hollowed-out jalapeno pepper parts.

Each filled jalapeno pepper half have to be have a small entirety ofSmokies sausage on best of it.

Each jalapeno pepper half got to be enveloped by a half-slice of incline bacon.

To connect the bacon to the sausage, utilize a toothpick, being cautious not to enter the pepper. The ABTs need to be put on a fire broiling holder or plate.

Utilizing hickory pellets or a combination, set up your wood pellet smoker fire broil for circuitous cooking and warm it to 250°F.

To make the bacon cooked and firm, smoke the jalapeno peppers for around one and a half to 2 hours at 250 °F.

The ABTs have to be taken from the grill and given five minutes to rest a few time as of late being served as an hors d’oeuvre.

2. Casserole with mashed potatoes

Take 30 to 45 minutes to prepare; serve 8 people; 357.9 kcal per serving.

Constituents

eight to ten pieces of bacon

¼ cup, or ½ stick Bacon grease or salted butter

One little red onion, cut thinly

Three cups of mashed potatoes and one each of yellow, green, and red bell peppers

a quarter cup of sour cream

A tsp and a half of Texas BBQ Rub

Divide 3 cups of finely shredded sharp cheddar cheese among 4 cups of frozen hash brown potatoes.

Illuminating

Roughly 5 minutes on each side, cook the bacon in a broad skillet over medium warm on a wood pellet smoker-grill until new. Separated the bacon.

The rendered bacon fat have to be be traded to a glass holder.

The reddish onion and chime peppers have to be be sautéed until al dente in butter or bacon oil that has been warmed over medium warm on a wood pellet smoker-grill. Put aside.

Spread the beat potatoes inside the foot of a 9 x 11-inch casserole dish and coat with nonstick cooking sprinkle.

Incorporate Texas Flame broil Rub to the harsh cream a few time as of late topping the beat potatoes.

Keeping the butter or bacon oil inside the skillet, organize the sautéed vegetables on best of the potatoes.

The cemented hash brown potatoes are set on beat, taken after by one and a half glasses of the sharp cheddar cheese.

Best the hash browns with crumbled bacon and the wealth butter or bacon oil from the sautéed vegetables.

The remaining one and a half glasses of sharp cheddar cheese need to be sprinkled on beat a few time as of late the casserole dish is secured with a beat or aluminum foil.

Utilize your favored pellets to warm your wood pellet smoker/grill to 350°F and set it up for circuitous cooking.

Until the cheese is bubbling, warm the beat potato casserole for 45 to 60 minutes.

A few time as of late serving, allow it to rest for ten minutes.

3. Asparagus covered with bacon

Takes 25 to 30 minutes to prepare | Serves 6 | Calories: 160kcal

Constituents

A single pound of crisp, thick asparagus (15–20 spears)

Additional virgin olive oil

Five freshly cut pieces of bacon

One teaspoon. Pete’s Cowboy Sprinkle with salt & pepper.

Guidelines

Snap off the asparagus woody ends and trim them to a similar length.

Bundle the asparagus spears into threes and coat with oil.

Before seasoning with salt and pepper to taste, wrap one piece of bacon around each bundle.

Use fiberglass mats coated with Teflon to cover the grill grates when setting up your wood pellet smoker grill for indirect cooking (this will stop the asparagus from adhering to the grates). Preheat the oven to 400°F using any kind of pellets. You might preheat the grill while you prepare the asparagus.

Grill the bacon-wrapped asparagus for 25 to 30 minutes, or until the asparagus is tender and crunchy.

4. Baked beans with brisket

Prep time: 20 mins | Serve: 12 | Calories: 200kcal

Fixings

Two tbsps. extra-virgin olive oil

1 huge yellow onion, diced

1 medium green chime pepper, diced

1 medium ruddy chime pepper, diced

2 to 6 jalapeño peppers, diced

3 glasses chopped Texas-Style Brisket Level

1 (28-ounce) can of prepared beans, like Bush’s Nation Fashion Prepared Beans

1 (28-ounce) can of pork and beans

1 (14-ounce) can of ruddy kidney beans, washed and depleted

1 glass grill sauce, like Sweet Infant Ray’s Grill Sauce

Half container stuffed brown sugar

3 garlic cloves, chopped

Two tsps. ground mustard

Half tsp. legitimate salt

Half tsp. dark pepper

Informational

The diced onion, peppers, and jalapenos are included once the olive oil has warmed up in a skillet over medium warm on a wood pellet smoker flame broil. Cook, every so often mixing, for 8 to 10 minutes or until the onions are straightforward.

Prepared beans, pork and beans, kidney beans, sauteed onion and peppers, chopped brisket, grill sauce, brown sugar, garlic, ground mustard, salt, and dark pepper ought to all be combined in a 4-quart casserole dish.

Set your wood pellet smoker/grill up for backhanded cooking and warm it up to 325°F together with your favored pellets. Prepared beans made with brisket ought to be cooked revealed for 1 1⁄2 to 2 hours or until they are thick and bubbling. 15 minutes ought to pass some time recently serving.

5. Snails with parmesan cheese

50 minutes for preparation; 3 servings; 384 kcal for calories; ingredients

Three big russet potatoes and a quarter cup of extra virgin olive oil

1/2 tsp salt

A smidgeon of black pepper

One teaspoon garlic powder

quarter of a cup of grated Parmesan cheese

Two tablespoons of freshly chopped flat-leaf parsley or cilantro (optional)

For dipping, each serving has a half cup of ranch dressing or blue cheese (optional).

Enlightening

Utilize a vegetable brush to tenderly clean the potatoes in cold water, at that point let them discuss dry.

Cut the potatoes in thirds after cutting them in half longwise. To totally expel the fluid that’s discharged once you chop the potatoes, utilize a paper towel. The wedges are kept from getting to be fresh by dampness.

In a huge bowl, combine the potato wedges, olive oil, salt, pepper, and garlic powder. Tenderly hurl the fixings along with your hands to combine.

Put the wedges on a nonstick flame broiling plate, container, or bushel that measures around 15 by 12 inches.

Any kind of wood pellet ought to be utilized to warm your wood pellet smoker or barbecue to 425°F and set up for backhanded cooking.

The potato wedges ought to be broiled for 15 minutes in your preheated smoker barbecue some time recently turning. Fork-tender on the interior and fresh

brilliant brown on the exterior; cook the potato wedges for an extra 15 to 20 minutes.

In the event that craved, decorate the potato wedges with cilantro or parsley and a few Parmesan cheese. In case wanted, serve with blue cheese or farm.

6. Caramelized veggies

One hour of preparation; four servings 151 kcal of calories in ingredients

Cup of cauliflower florets, one

Half a cup of tiny mushrooms

Half a medium zucchini, sliced

Half a medium yellow squash, cut into slices

One medium pepper

One little red onion

Six ounces of tiny baby carrots

Cut six medium-sized asparagus shoots into 1-inch segments.

one cup of grape or cherry tomatoes

A quarter cup of extra virgin olive oil infused with roasted garlic

Balsamic vinegar, two tablespoons

three chopped garlic cloves