Cruciferous vegetables anyone?

[debbie in seattle]

I've been expirementing with bbq'd veggies. So far, broccoli, cauliflower, quartered red or sweet onion, baby bok choy, red, yellow or orange bell pepper, egg plant (we decided we didn't like it), grape tomatoes all thrown in a plastic bag with some olive oil. Really good, but I keep managing to burn them, not giving them enough attention when cooking. With Brussels sprouts I'll marinate in a combo or olive oil, honey and siracha and bake until done. I've also made some Brussels sprouts 'chips' by peeling off the layers of leaves, tossing with some olive oil, adding kosher salt and baking until crispy.

 

[SeaBreeze]

Just had some oven-grilled brussels sprouts with oven-grilled lamb chops......so good 'cause my hubby made them. It was my pleasure to clean up afterwards.