It was just the two of us last night.  Debbie had to go to California for a death in the family, but Mara and I didn’t take the easy way out (go out to dinner).  We crummy-cooked.

I’ve been longing to find out a good recipe for grilled vegetables, or, more correctly, a theory of grilled vegetables that would allow me to generate a number of good recipes.

As usual, I went to epicurious first, and came up with Grilled Vegetables with Mint Raita.  We’re big raita fans in our house, so it looked great.  You basically toss the vegetable chunks in oil and curry powder (well, garam masala, but I’ll be damned if I know the difference between those two), grill on skewers, and serve with mint raita.

We went out to the get the vegetables, and ended up getting some halibut as well (it looked the shiniest in the fish case).  There was a recipe in How to Cook Everything for “garlicky-lime fish filets” that sounded great and looked appropriate for the Crumster, so we made that as well.  We didn’t have any limes, and I wanted to go out and get some but Mara said lemons were fine and I shouldn’t be so obsessional about following the recipe.

It turned out pretty good, both dishes, although the raita tasted a bit metallic to me.  My analysis: I used fat-free Greek yogurt instead of fully-leaded whole milk yogurt like the recipe called for, so it ended up not being a great vehicle for the mint and curry powder (yes, curry powder in the raita too).  Kind of like putting skim milk in your coffee.  Doesn’t quite cut it.