Grilled Veg Again #Vegan

I got some nice veg at the farmers market, so this happened.

That’s a long, skinny eggplant, a halved pattypan squash, and a cabbage wedge. The cabbage wedge could have been thicker, although the crispy bits were nicely crispy, not burny crispy. I rubbed these with olive oil and my homemade shawarma seasoning, and grilled them at between 400-450F for about 40 minutes. They were scrumptious! If I do it again, I’ll put the squash on first and cook it for 10 minutes before I put the eggplant on, then put the cabbage on last.

It was all delicious as it was, though!

A WRITING PROMPT FROM ME TO YOU: Write about a spicy mixture.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Grilled Veg Again #Vegan

    • Author

      Marian Allen

      June 16, 2021 at 8:17am

      I know, right? And the pattypan squash wasn’t completely cooked on the edge. Fiber is tough, I guess.

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