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Nice enough out to grill Easter dinner

Posted by Sheryl Julian  April 5, 2010 04:39 PM

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As it happened, we planned to grill lamb, so if it had been another rainy day, we would ducked inside the garage and probably gotten soaked. We made dinner at my husband's sister's house about an hour away, transported the works. We were around 20.

We cut up a boneless leg and threaded it onto lots of skewers. I made a big salad with romaine lettuce, shredded cabbage, cucumbers, with a lemon vinaigrette. It was the salad we had every day in Cyprus last month.

I hard-cooked a dozen eggs, made a bowl of hummus, put out freshly baked pita with grilled vegetables, and everyone made pockets. 

For dessert, I made a creamy rice pudding from David Lebovitz's new "Ready for Dessert: My Best Recipes." Lebovitz simmers risotto rice in a saucepan of whole milk and you keep stirring for quite a long time until the rice is cooked and it has absorbed a lot of the milk. He also adds a whole vanilla bean. I happened to have one that a friend brought back from Madagascar, where some of the best beans in the world are grown. It was a fine afternoon!

Grilled vegetables
Serves 8

12 small bell peppers or 8 regular bell peppers, cored and cut into 4 pieces each
3 onions, cut into wedges
12 small tomatoes
Olive oil (for sprinkling)
Salt and pepper, to taste

1. Heat a charcoal fire. Have on hand a vegetable grill rack.
2. In a bowl, toss the small or cut-up peppers, onions, and tomatoes with enough olive oil to barely coat them. Add salt and pepper.
3. When the coals turn gray, tip the vegetables onto the rack and set it on a medium-hot fire. Cover the grill. Cook the vegetables for 5 minutes. Use tongs to turn them, recover the grill, and continue cooking for 5 minutes. Move the vegetables from the hot side of the grill to a cooler section. Continue cooking, uncovered, until all the vegetables are tender. Sheryl Julian

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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