Grilled Vegetable Salad

20220905, #breakfastdiary 534, 19°C/rain, 21min/exercise Heat oil in a pan and grill lotus root, asparagus, paprika, broccoli, and sweet pumpkin. Season with salt and pepper, plate it, and drizzle generously with vinaigrette dressing. I was going to grill the vegetables and make a curry, but I didn't have time, so I just went with #GrilledVegetablesOnly, Aging well seems like a hard thing to do. Honestly, now that I'm experiencing this age for the first time myself, I'm not sure I'll manage it well either. Because being this age is a first for me, too,

- 2 slices lotus root - 4 asparagus spears - 1/4 paprika - 3-4 broccoli florets - 1/4 sweet pumpkin (kabocha) - Dressing (3T olive oil, 1T white wine vinegar, 1t whole grain mustard)

1. Use a grater to trim the tough fibers off the asparagus stalks. 2. Cut and prepare the lotus root, paprika, broccoli, and sweet pumpkin. 3. Heat olive oil in a pan, season with salt and pepper, and grill the lotus root, trimmed asparagus, paprika, broccoli, and sweet pumpkin. 4. Plate the vegetables and drizzle with the dressing.