That's precisely what I did tonight - but I had to use our ind
oor cast iron grill because we don't have the propane grill set up yet. (blasphemy, right?)
I grabbed a bunch of herbs from my garden and made a quick marinade - leftover parsley from this week's CSA share, basil, rosemary and oregano. A bit of salt, pepper, and olive oil balanced out the
healthy dose of balsamic. I was going for an earthy, rustic flavor - I think it worked. I even managed to save some of this week's swiss chard (much of it had wilted) to round out the meal.
All in all, a successful plate considering my efforts to waste less, think more about my meat and manage to keep plants alive. The fact that it was tasty just made it all the better.