Yesterday we bought a grill, and of course we used it right away. I made a few things. Some were simple like bok choy, cooked on foil, drizzled with olive oil, and sprinkled with salt and pepper. Tomatoes and little, sweet, or hot, peppers are even easier. I just grill those with nothing added. As for the mushrooms, I dribbled a few spoonfuls of the marinade that I prepared for the shrimp over them while skewered and grilling.
My shrimp marinade last night: the juice and zest of a couple of lemons, the juice of half a grapefruit, olive oil, garlic salt, fresh ground black pepper, fresh parsley, and a few pressed cloves of garlic.
For the beef kebobs: white vinegar, half a lemon and its zest, fresh parsley, olive oil, a few pressed cloves of garlic, black pepper, garlic salt, MSG, and water. The longer they can marinate the better. If there isn’t much time then add tenderiser powder.
The bok choy is particularly good roasted or grilled, but it is best eaten in small quantities. Last night my husband wouldn’t have any thanks to the first time when I oven roasted it. It was so delicious that we ate the entire pan, but then we regretted it, and he’ll not try it again.
Edit: I am adding something I just tried tonight. dress up the bok choy with sesame oil rather than the olive oil then sprinkle it with black sesame seeds before grilling. It is good!