SUMMER ON A PLATE: I welcome it with open arms and colourful plates of grilled vegetables. Here I have halved red onions, spears of asparagus, roasted yellow and red peppers and a portabello mushroom cap. They all received the same treatment: a bit of olive oil and some salt and pepper. Throw onto a hot grill for about 5 - 7 minutes of each side and wait for them to cool down a bit before digging in. I think grilled vegetables taste
Potatoes are a full meal for men. Top them with some bacon, olive oil, and seasonings and you're in heaven. Dip them in barbecue sauce; eat them cold... it doesn't really matter. They are still soft, delicious, crispy-on the outside potatoes. If you get any trouble, remind your wife that potatoes are in fact vegetables.