On Wednesday John fired up the grill to cook an out-of-the-ordinary beef flank steak. First he marinated it and then grilled it to a rosy pink. It was very tasty.
In the time it took to heat up the grill and cook the flank steak, I roasted a wide range of vegetables in an oven set at 425F. I chose vegetables that I thought would cook in about the same amount of time and put them on one sheet pan and the shorter cooking time vegetables on the other. The harder vegetables, carrots, onions, mushroom, and cauliflower got a ten minute head start. The faster cooking green beans, sliced cabbage, and asparagus cooked the final ten minutes. They were all tossed in a little olive oil, salt, and garlic powder. It is hard to say which vegetable was more delicious than the others. I think I liked the onions best. John liked the green beans best. Roast the vegetables until they get a slight char and can be easily pierced with a knife. It is easy and so delicious!