All In One Grill Dinner

I'll admit right up front that this is more food than one person should eat, but by way of explanation, I did my dinner shopping about 7 hours after a light lunch that was preceded by a 1-hour, heavy-duty kickboxing class...so there was a certain "I deserve this" mentality, mixed with the availability of some great ingredients.

This is a proof-of-concept kinda-meal: that you can, indeed, fix a fairly quick and really perfect meal on the grill. Cleanup is a snap...and the taste is incredible. While I've used the same basic marinade (garlic, olive oil and salt and pepper) on all ingredients, the tastes don't run together. As long as you use a light touch while cooking, and don't turn them to a sodden mess, the meat contrasts nicely with the green snap of the asparagus, roastiness of the corn and earthy funk of the mushroom.

NOTE: If your conscience/ethics bother you in regards to veal, substitute fish or chicken or other meat for the veal I used. With apologies to anyone who was offended by my choice of protein, the veal was local, on sale...and absolutely great.

All In One Grill Dinner

Serves 1; scale accordingly

Ingredients:

1 small, bone-in veal chop (or protein of your choice); wiped dry to promote searing
1 portobello mushroom, stem removed and cap wiped clean w/damp paper towel (don't touch the soft gills underneath!)
1 bunch asparagus, flabby ends removed
1 ear corn, husked and cleaned of silk

1/4 cup olive oil
2 cloves garlic, finely chopped
lemon juice to finish asparagus
salt and pepper to taste

Preheat grill for at least 20 minutes (if using charcoal, wait until coals are lightly grayed over to cook)

On large plate, pour olive oil, garlic and salt and pepper to taste. Toss asparagus and corn in marinade, set aside on another plate.

Dredge both sides of mushroom in marinade, set aside.

Use rest of marinade to baste chop, adding more if necessary; shake off excess to prevent torching on the grill.

Cook chop for 2-4 minutes per side, depending on grill strength (I like mine medium rare, so times given are for that.) Set aside to rest.

Cook asparagus, corn and mushroom until done: asparagus should be crunchy yet slightly charred; corn kernels lightly blackened and mushroom cap lightly grilled and just this side of firm, after cooking on both sides. Remove to plate and squirt/spoon lemon juice on asparagus to freshen.

Serve and enjoy!