Grilled Summer Veggies

Summertime and the living is easy! Thank you, Sam Cooke for the sentiment, but that’s not always the case. Whether you work a full time job or stay at home, it seems there’s always a question of what to cook for dinner.

At our house, we love fresh summer vegetables. Farmer’s markets, roadside farm stands, even chain grocery stores have a wonderful variety and supply of yellow squash, zucchini, and tomatoes.

We have a couple of ways to cook these but for now I’ll tell you the healthier way that is easy and doesn’t heat up the kitchen.

When I start slicing, I always underestimate the volume. The eight cup mixing bowl that I figured would be plenty big for mixing, is soon almost overflowing. Broccoli, cauliflower, the above mentioned squashes, onions, red and green bell peppers, mushrooms, and green tomatoes are soon level with the top and I’m searching for something bigger to mix in! Then I pour on a bottle of Italian dressing, stir it all up, cover it, and refrigerate.

You can do this early in the day. Doesn’t matter how long it marinates.

When you get ready for dinner, light the grill. We use gas but charcoal is good, too. I use a grill basket and dump all the veggies and dressing right in and close the lid. Stir it about every 20 minutes or so until the veggies are tender crisp.

If you time it right, you can throw on some chicken breasts or a good fish filet and everything will be done at the same time. Healthy, delicious, and no heat in the kitchen.

Posted by Rhonda Robertson on Jul 20 2010. Filed under Featured, Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry