By Paul Suplee, MBA, CEC, PC-3

Is it summer yet? Or even spring? No, and if I must be honest, I could go for a couple more snowstorms before the weather breaks. Even better, after we have a lovely early spring, there is nothing in this world like a late spring knockdown, drag-out blizzard.

It has been years since that has happened, but since it has been years between the last blizzard and the latest, perhaps we can continue this roll (enter lynch mob here).

I love snow, but even more so I love what it does to make spring all the more enjoyable. It always makes me appreciate that snap of a finger when we go from frigid to steamy. After all, we do live in quite the bipolar state.

And once I can get these blasted shoes off my feet for three seasons of bare feet and sandals, I’m a happy boy. Eventually I do believe that I will move to Central America or at the very least, Florida where 65 degrees is an invitation for a hoodie, beanie, jeans and boots.

But, we must wait for the break in the seasons. Don’t fret; we only have a few more weeks of potentially bone-chilling madness and then it’s off to the races, as it were. Just imagine how lovely it is going to be to just sit on the sandbar or the beach in a matter of weeks and enjoy the balmy sun.

Fortunately for us, my third child to turn 21 will be doing so in two weeks, so we are obliged to head to Florida for a few days to help her mark that crowning achievement. It’s all in a day’s work, as they say.

And when I return to Maryland, bronzed and … oh, who am I kidding?

I am as tan as I get all year, rocking the “Eurotan” as I call it. With French, Scottish, Irish and German blood coursing through my veins, there isn’t much of a chance that I am going to get much darker than I am on New Year’s Eve, when I regularly vow to sit lazily in a beach chair all summer to get that Bain de Soleil tan that I’ve heard so much about.

Nay, I just have to accept the fact that I am rather pale. That’s just fine, although it does make me reconsider Central America as a retirement destination.

Luckily, the canopy is dense enough in many parts to protect me from the sun, so I think I’ll be fine. In fact, after eight days there last year, I was barely any darker than when we departed from Baltimore on that foggy morning.

Alas, here we are discussing the end of winter, the commencement of spring and the grilling of lovely vegetables.

It’s just another Thursday in the Bayside Gazette. At least this time you hopefully get a little laugh at my expense, knowing that you probably get to tan this summer. I’ll just stick to preserving my lovely, child-like complexion while preparing my culinary wares for guests and friends alike.

And the beauty of today’s platter lies in its simplicity. This is about as old school Ocean City as it gets, but people still love a good grilled vegetable platter. And I all but refuse to serve a vegetable crudite, as no one eats them and this is so easy to do, elevating the vegetables to a different state.

And when all is said and done, you can set them aside, using them over salads over the coming days, as a garnish for soups, as a bed for grilled chicken or seared salmon, or eat as is.

They are, simply put, a classic offering that everyone recognizes. Grilling vegetables lends a layer of flavor that is difficult to get from any other preparation method, and as they are often served chilled, they are perfect for the summer months.

Summer. It feels good to write that. It will be here before you know it, and now you have one more dish to add to your arsenal. Believe me, as simple as it is, you will thank me.

Grilled Vegetables

serves 12 as part of a meal

2 ea. Zucchini

2 ea. Squash

1 pt. Heirloom Grape Tomatoes

3 ea. Portobello Mushroom caps

1 ea. Red onion, sliced but slices kept whole

2 ears Sweet corn

2 c. Vinaigrette, or as needed

• Slice and season the vegetables, ensuring that they are at least 1/3-inch thick. Otherwise, and especially with the squash and zucchini, they will wilt away to mush.

• Brush with a little bit of the vinaigrette and place on a hot grill. These work great on a flat-top grill as well, if you happen to be tailgating or cooking at the beach.

• Cook for about two minutes for the larger vegetables, and then turn. Cook for a little bit longer (hard to give a precise time when every appliance is different), but pull off when they are al dente, or they still have some bite to them. They will continue cooking so you don’t want to overdo it here.

• Chill the vegetables, or at least cool to room temperature if that is how you will serve them. It all depends on when you are serving and how.

• Season to taste, and drizzle with anything from balsamic drizzle to a sherry drizzle.

—Paul Suplee is a Professor of Culinary Arts
at Wor-Wic Community College and owner of
boxcar40 and boxcar on main.
Visit him at www.boxcar40.com;
www.boxcaronmain.com