By First college response arrived. Not an acceptance — Tulane's early action confirmation that my application is complete and under review, which is not news but felt like news. I stood at the mailbox longer than necessary holding it. Tanya came down the street while I was standing there and I showed it to her and she said, "It's just a receipt," and I said I knew and we both knew that I was standing at the mailbox because the thing has started. The waiting is now waiting-with-evidence.
The science writing class has moved into a unit on food systems and environmental health and I have never felt more at home in an assignment in my life. We're reading Michael Pollan alongside EPA reports, and the juxtaposition is illuminating — the way lyric nonfiction and scientific literature can both be describing the same reality from different distances. I wrote in my journal this week that the goal is to be able to move between those distances fluently, to zoom in and zoom out without losing the thread. Mr. Guidry read my journal entry (we share journals weekly) and wrote back: "You already do this."
Priya got the Rice merit scholarship interview. She called me afterward and described the whole thing in order, question by question, response by response. I listened to all of it and then said I thought she'd gotten it. She said she didn't know and I said I knew for her. Two weeks later I will have been right. I know Priya well enough to read the interview in her retelling of it.
Daddy made gumbo z'herbes on Friday — the seven-greens gumbo traditionally made at Lent but which Daddy makes whenever the weather is cool and green things are in. Mustard greens, turnip greens, collards, spinach, cabbage, kale, and watercress, all slowly broken down into a rich dark liquid that is less a soup than a form of concentrated earth. He says his grandmother made it and it connects him to her. That's what the best recipes do — they're time machines as much as food.
Watching Daddy pull seven different greens into that pot on Friday — each one distinct, each one necessary — reminded me that the best food is never really about one thing. It’s about what happens when you put green things together and give them time. I can’t replicate gumbo z’herbes on a Tuesday night, but this grilled vegetable platter gets at the same idea: gather what’s in season, apply heat, and let the ingredients do the talking. It felt like the right thing to make while I’m in this particular season of waiting — something alive and bright on the plate.
Grilled Vegetable Platter
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 2 medium zucchini, sliced lengthwise into 1/4-inch planks
- 2 medium yellow squash, sliced lengthwise into 1/4-inch planks
- 1 large red bell pepper, seeded and quartered
- 1 large yellow bell pepper, seeded and quartered
- 1 medium red onion, sliced into 1/2-inch rounds
- 1 bunch asparagus, tough ends trimmed
- 8 oz cremini mushrooms, stems trimmed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh flat-leaf parsley, roughly chopped
Instructions
- Heat the grill. Preheat a gas or charcoal grill to medium-high heat (around 400—425°F). Clean and oil the grates well to prevent sticking.
- Season the vegetables. Arrange all the prepared vegetables on a large sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss gently to coat everything evenly.
- Grill in batches. Place vegetables on the grill in a single layer, working in batches as needed. Grill bell peppers and onions for 5—6 minutes per side. Grill zucchini and squash for 3—4 minutes per side. Grill asparagus and mushrooms for 3—4 minutes, turning once, until tender with visible grill marks.
- Rest and finish. Transfer grilled vegetables to a large serving platter as they finish cooking. Drizzle with fresh lemon juice and scatter parsley over the top.
- Serve. Serve warm or at room temperature. This platter holds well for up to an hour, making it ideal for gatherings.
Nutrition (per serving)
Calories: 110 | Protein: 3g | Fat: 7g | Carbs: 11g | Fiber: 3g | Sodium: 320mg