Our grill is in full swing these days and on lazy weeknights we often throw on a few mixed squash, a bell pepper, an onion, and sometimes a peice of meat. I cover the vegetables immediately before grilling in olive oil, salt, and pepper (all generously), and marinate the steak in soy sauce and olive or sesame oil for at least 30 minutes before grilling.  For the gorgeous, affordable sock-eye salmon we’ve got available this year, use soy sauce and maple syrup.

We like to eat it up with some wonderful whole-great hippy bread from La Brea Bakery.