Grilled up these babies just last night. I actually did these for some grilled pizzas that we’ll be making later this week but, if all goes right, I’ll buy a gazillion of them and roast them for the long winter ahead. Pop ‘em in the freezer in little packs and thaw when the craving hits. I love to marinate them with balsamic, olive oil and a few Italian spices. At any rate, I thought the were worthy of a photo.