|Zucchini on the grill.|
The long weekend meant I had plenty of time in the kitchen. A little too much time, if you ask my dear husband. It was my job to clean the kitchen within an inch of its life (or my life, depending on how you look at it), and every time I'd make some headway, I'd start another recipe. So I'd have a load of dishes in the wash, and decide I needed to do a batch of quick pickles. Halfway through that, I'd decide to add another vegetable to my pickling list and out comes the chopping board again.
It was exhausting, all the cooking and cleaning and cooking and... not cleaning. Oops.
|Open-faced sandwiches: perfect for a backyard grill night!|
My favorite new recipe from the weekend has to be this riff on Whole Foods' Grilled Summer Squash and Brie Sandwiches. It's fresh and delicious, and the leftovers today proved to be every bit as good as they were hot off the grill last night (with toasted bread and veggies broiled in a toaster oven—resourceful!).
It's also the perfect showcase for our Purple Cherokee heirloom tomatoes, which are finally red (purple?) and some of the last garden zucchini (more on that tomorrow).
I simplified the recipe out of necessity; we cooked these at someone else's house and I forgot a few of my ingredients at home. Suffice it to say, though, that the grilled bread topped with brie, a few slices of grilled zucchini, and a thick slice of an heirloom tomato make for an amazing summertime dinner. So even if you leave out the garlic and sprouts, this is a winning grill recipe.
Grilling summer squash is easy. And if you've got an overabundance of zucchini in the garden, go ahead and let a few of them get huge. The one I sliced and grilled weighed more than two pounds, but tasted wonderful grilled with a little olive oil and season salt... Not to mention, it fed almost five people.
Have you grilled summer squash yet? What's your favorite way to enjoy it?