First off, apologize for my absence lately. This past week in the afternoon I have been playing catch up so I plan to resume normal posting tomorrow.
Also this past week I started teaching my first of four summer cooking camps. I have quite a few little chefs in training. These kids are impressive, eating everything from vegetable samosas with mint chutney to baba ganoush. The theme was “Around the World” and the kids loved it!
Today I’m coming to you from Boca Grande, Florida. A little mini vacation after a crazy week. We are off the grid. Our hotel doesn’t have wifi within range of our room, so I have connected my iPad bluetooth keyboard to my phone and am blogging that way. The life of a food blogger …
I really, really, really wanted to participate in this week’s #SundaySupper because I love a good BBQ, but with everything going on I didn’t have much time to plan a dish to make. I had picked up some zucchini (and a yellow squash) earlier in the week and planned to grill them. Well I found my dish for the week!
I am all about simple foods when planning a BBQ and it doesn’t get much simpler than this. My go to plan for a BBQ is one or two main dish options, a starch, a vegetable, fruit, and dessert.
Zucchini is pretty high on my list of favorite vegetables, well who am I kidding I love pretty much all vegetables, but when cooking at home I often turn to zucchini for a vegetable side. It cooks quickly, tastes great with just a little olive oil, salt and pepper and is very versatile for cooking; sometimes I throw it in the oven, sometimes on the stove top, and sometimes on the grill like this.
- 4-5 zucchini and yellow squash
- 2 tablespoons olive oil
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 teaspoon fresh rosemary, chopped
- Cut the tip and the base off of each zucchini. Cut lengthwise into fourths.
- Arrange on a plate and drizzle with olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon fresh rosemary.
- Heat grill to medium-high heat grill 2-3 minutes per side, until softened.
- Remove from grill and sprinkle with remaining salt, pepper, and rosemary.