Grilled Dinner on Day Three without Power

Last night was Day 3 without power post Super Storm Sandy.  I write this on Day 4 as I sit with a smile in the Darien Library, which is warm, quiet and just lovely. Thank you Darien Library.

I have arrived here after showering at the newly renovated Darien Y, where the staff were welcoming and incredibly kind to let me use the barely occupied but incredibly clean facilities.  And after managing to get a coffee at Starbuck's, where the staff were efficient despite a long line.  Thank you Darien Y and Darien Starbuck's too!

Yesterday afternoon we found Stop N Shop in Darien open and well stocked.  Sweet! We managed to get one of the last flank steaks as well as an assortment of vegetables to cook on our grill.  After building a fire with peat and dressing everyone in fleece from head to toe in an attempt to keep the family warm, we grilled and dined quite well on a Post Hurricane Lightening Flank Steak and Grilled Romaine, Endive, Peppers and Asparagus (pictured).

Even if you have power, I highly recommend tossing this assortment of vegetables with some olive oil, sea salt and pepper and grilling them until lightly charred on all sides.  The Romaine and Endive in particular were absolutely delicious! We'll be making this selection again maybe even tonight or when the luxury of power returns.

Our kids gobbled up the steak with glee, trying the romaine as well, and we all pig piled into our bed to keep warm last night.  It was 42 degrees outside and 55 degrees inside on this chilly morn.

Our pictures have improved marginally.  For that I apologize.  Hope you all are weathering the storm.  We continue to count ourselves lucky.

Grilled Romaine, Endive, Peppers and Asparagus

Recipe Type: Side

Author: Julie du Pont

Prep time: 5 mins

Cook time: 8 mins

Total time: 13 mins

Serves: 4

An ensemble of romaine, endive, red peppers and asparagus, marinated in olive oil, salt and pepper and grilled to perfection.

Ingredients

• 1 head of romaine lettuce
• 2 heads of endive
• 1 red pepper, seeded and quartered
• 15 spears of asparagus
• 1/4 cup olive oil
• Sea Salt and Pepper to Taste

Instructions

1. Heat gas grill to medium high to high heat.
2. Toss the vegetables with olive oil, salt and pepper and let marinate for 20 minutes.
3. Grill vegetables until lightly charred, turning to get charred on all sides, approximately 6-8 minutes.

Julie du Pont is a Darien resident, mom and lawyer.  She blogs about food and entertaining at Weekend Table.