In the last week I harvested a zucchini, a small eggplant, a crookneck squash, and some peppers. All met the same fate: a screaming hot cast iron grill pan. I didn’t want the flavor of these gems to get lost by mixing them with other ingredients or adding lots of spices. Using only oil, salt, and pepper meant I could really taste the unadulterated flavor of the fruits of my labor.
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