I will grill anything. No exceptions. Yet.
The other week, I stood out in 90 degree weather grilling vegetables:
My grill is old, and cheap as gas grills go. I want to kick it to the curb, but I refrain because I have no backup. So I turned those weak burners to high and managed to produce a week’s worth of food in about half an hour. I used the zucchini and corn in a crazy steak salad. I turned the eggplant into dip. The cabbage went into a smokey coleslaw. And the lemons! They went into everything.
If you take nothing else from me, take this. Grill your lemons. I’m not going to tell you again.