The ribeye was seasoned with salt and pepper and left to come to room temperature before grilling, the asparagus marinated in olive oil, balsamic glaze, minced garlic, and lemon juice. The potatoes were tossed with oil, garlic, kosher salt, and fresh cracked pepper. I started the potatoes first in one of those perforated veggie grilling trays, then the steaks went on, and finally the asparagus for a quick grilling while the steaks were resting.Mrs J made the caprese salad using our cherry tomatoes and basil. We didn’t have a really good. fresh mozzarella but what we did have worked well enough.