Scorch the large pineapple pieces on each side, on hot oiled BBQ grates, until
char marks appear.
Toss the squid in olive oil to barely coat (use some of the mint chimichurri if you have it) then grill until
char marks appear, 1 - 2 minutes.
Turn and grill for another minute or so until
char marks appear on the other side.
Place the cherry tomatoes, the onion pieces and the 2 jalapenos on a baking sheet, drizzle with olive oil, and salt, and roast for 40 - 45 minutes until they are nicely caramelized and
char marks appear.
During the same time, add the bell peppers and zucchini, grill 3 - 4 minutes per side or until
char marks appear.
Not exact matches
Place seperated leaves onto to pan, without oil, and remove when
char grill
marks appear.
Heat a grill pan on high, then sear the zucchini planks for about 2 minutes on each side, in batches if necessary (an outdoor grill works well: set grill to high and
char each side until grill
marks appear, 3 to 4 minutes total).
Grill for 5 - 7 minutes, or until grill
marks appear and zucchini has lightly
charred.