meatless monday: the summer of veggie love - grill basket australia

Long ago--1967, in fact --
Young people in our country gather in the Gulf region, which is called "Summer of Love ".
Some are for drugs, some are for music, some are for free sex, some are for energy, the spirit of the times, the spirit and the feeling, we are on the verge of social change.
I have never heard of anyone coming to get food.
Half a century later, we are once again in the summer of change.
The Supreme Court supports the same-sex marriage and affordable health care act.
We are trying to find civil rights and society.
Economic differences.
We will be together this time. . . Pittsburgh.
Pittsburgh lacks the romance of San Francisco and apologizes to local residents.
On the other hand, there is a vegetarian festival this week, a large plant --
Party organized by the North American Vegetarian Association.
Vegetarian activities used to be a rare code for Weirdoville and are now a summer tradition like fresh farm zucchini.
Vegetarian food happens all over the country this season, you should thank the Vegetarian Festival-
It is the largest and oldest, dating back to 1975.
Speaking of old age, 67 years old, our ancestors advised us not to believe anyone over 30 years old.
What do they say now?
The hosts of the vegetarian summer festival are all over 30 years old, and from T. , author of Chinese studies, they have a lot to say
Colin Campbell of the Health School Food Alliance.
They say vegetarians are the spirit of the times, the agents of change, whether you care about education, the environment, morality, animal rights, whether you want to do better, eat better, feel better, or look better.
They may have reached 30, but speakers including plants
Nutritionist Juliana Haver and vegan Rich Roll look very hot.
They must have eaten.
The Summer of Love happens before the internet, before the phone, but thousands of people feel that something is happening, something vague, but something big, they don't blog, they are older than you or me and they come up and down their ass.
They're part of it.
It seems like a magical innocent time.
We are not innocent, but maybe we can let magic happen.
All of us will change.
For the sake of morality, environment or health, come to the vegetarian summer festival or any vegetarian festival to stay and enjoy the wonderful friendship and food.
Let this summer be the love of vegetables.
Summer vegetables love grilled zucchini and lemon, fresh herbs, summer harvest and summer barbecue, eat vegetarian summer festival together in your mouth.
In order to get the best results, use is generated at its peak, preferably organic.
A prominent self.
Make a meal and serve it with white beans. Serves 4 to 6.
2 lemons washed with paper and sliced horizontally
Zucchini, cut into slender boards 1 red onion, cut horizontally into countless mint leaves, torn1 a handful of beef to leaf 1 parsley leaves 1 tablespoon olive oil Sea salt and freshly ground pepper to taste the pepper, boil in a small pan and take out the seeds.
Put the lemon slices in the water and cook for a minute.
Drain well and suck dry.
Brush lemon slices, onions and zucchini slices with olive oil and sprinkle with sea salt and freshly ground pepper.
Baked lemon slices for about a minute--
The BBQ basket is perfect for this--
Or until it starts to turn black, then flip over the other side for a barbecue. Set aside.
Brush zucchini boards and onion slices with the remaining olive oil and season with sea salt and pepper.
Bake each side for a few minutes, or until soft, the onion is slightly caramelized, about 8 minutes, and the zucchini is a little longer. My go-
Sources of barbecue vegetables-
For many things-
It's the Old Farmer's yearbook.
Grilled zucchini, onion and lemon are placed on the platter.
Sprinkle herbs on them, if needed, with a little olive oil.
Before serving, place it at room temperature for about 30 minutes so the taste can be known to each other. No grill? No problem.
Preheat the oven to 375 degrees.
2 scones or scones.
Put a piece of parchment on each piece of paper.
Place lemon and onion slices on a piece of paper and leave room between lemon and onion.
Spread the zucchini board on another piece of paper.
Brush everything lightly with olive oil and sprinkle with sea salt and pepper.
Roast lemon and onion slices until they start to burn on the edges, about 15 minutes, 30 minutes of zucchini baking, and flip the zucchini over the course of the zucchini starting to turn black and blistering.
As mentioned above, pour your head with fresh herbs and maybe add some more olive oil.
Rest and relax for about 30 minutes before serving.