The grill (and John) worked overtime preparing Wednesday’s dinner. First the peppers needed to be charred. Subsequently I peeled them. Then onto the grill went the partially microwaved potatoes. These were followed by the marinated portobello mushrooms, onions, and the split Roma tomatoes. The mushrooms were served on sandwich rounds (open-faced for me) which were spread with a little goat cheese and topped with some of the roasted red peppers, grilled onions and arugula. I ate the grilled potato with ketchup. It tastes like a French fry this way. The Roma tomatoes were simply salted but I think the next time I make them I’ll add a touch of sugar and a sprinkle of parmesan cheese.

Open-faced portobello mushroom burger with goat cheese, roasted red pepper, grilled onion and arugula plus grilled baking potatoes and grilled Roma tomatoes