This recipe is a classic in German BBQ forums (I believe credit may go to Thorsten in Wesel). It goes like this: Brushed with olive oil, thinly sliced zucchini strips are softened on the grill.
Vindaloo Voodoo: Recipe
Earlier this week, we ran Mike Stines’s feature Lamb: It’s Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we’re excerpting it here. Enjoy!
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