Use those summer veggies on the grill

If you’re a CSA customer, you’ve been getting plenty of squashes and tomatoes in your share each week.  Our farm friends that come by the stand have been buying up lots of them, too.  They’re only in season for a little while so take advantage of them while they’re here.

Having a plethora of goodies is wonderful, but some nights it’s just too hot to cook!  Here are a couple of our favorite recipes for using those veggies without having to turn on the oven during the hot summer nights.

Grilled Patty Pan Squash

Grilled Patty Pan Squash

1 medium patty pan squash (do not peel)

Olive oil

Salt and Pepper

Other spices

Cut off the stem end of the squash and lay flat.  Slice the squash 1/4 to 1/2″ thick slices.  You will now have “rounds” of the squash.  Drizzle olive oil on both sides and season with salt and pepper.  We usually add garlic powder, too.  Try it with lemon thyme, rosemary or oregano.

Place squash rounds flat on the grill on medium heat.  Cook until browned on one side, then flip.  Continue cooking until the squash is tender.  The squash will be caramelized for a nice, sweet taste.

One squash serves 2 as a side.

You can also do this with thick slices of large zucchini or yellow squash.  Just don’t overcook … the skin is thinner on those and won’t hold together quite as well.

Grilled Summer Vegetable Tian

Grilled Summer Vegetable Tian

1 medium candy onion

1 tsp minced garlic

1 medium zucchini

1 medium yellow squash

1 medium new potato

1-2 medium tomatoes

1 tsp dried lemon thyme (or english thyme, if you prefer)

garlic salt

pepper

1 C shredded Italian cheese

Spray an 8×8″ foil pan with non-stick spray or grease with butter.  Finely dice the onion.  Layer the onion and garlic in the bottom of the pan.

Thinly slice the remaining veggies into evenly sized pieces – make the tomato slices a little thicker so they don’t get mushy.  Place them in the pan vertically in an alternating pattern (zucchini, then squash, then potato, then tomato, repeat).  Sprinkle with garlic salt and pepper, to taste, and top with lemon thyme.

Cover the pan with foil and place on grill on medium heat for 40 minutes or until veggies start to get tender (check the potato – if it’s fork tender, it’s done).  Remove the foil, top with cheese, cover with foil and grill for another 10 to 15 minutes until the cheeses is bubbly and golden.

Serves 6 and easily doubles to feed a crowd!