Grilled Zucchini
This is a really easy recipe and fun to add to barbecues because no one expects grilled
zucchini, especially since it tastes so good.
Slice zucchini in quarters lengthwise. Add salt, pepper, garlic powder or roasted
garlic powder. Spray with Pam. Put these zucchini slices on outsides of the grill as you
are cooking your meat. They will need to cook about 5 - 7 minutes each side (flip once).
However, timing depends on how hot your grill is. You want these to cook but not to get
soft.
Garden Tomato Salad
- 3 - 4 freshly picked garden tomatoes, cut into quarters or
slightly smaller if the tomatoes are really large (NOT slices!)
- 3 - 4 basil leaves sliced thin
- 2 - 3 tablespoons olive oil (I don't measure, so use your judgment;
you want to know the oil is there but you don't want the tomatoes to
swim!)
- garlic powder to taste (or fresh chopped garlic)
- salt to taste
- freshly ground black pepper to taste
- You can add a tiny splash of red wine vinegar if you want to but
best without it for true tomato lovers!
Serves 2
Cut the tomatoes into quarters, keeping all the juice with them.
Put into a bowl and add all the other ingredients. Serve at room
temperature! This salad should NOT be put in the refrigerator! A
refrigerator kills the fresh taste of tomatoes, so pick 'em and eat 'em!
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Grilled Plum Tomatoes
Early in the Summer before you have your garden tomatoes, you are probably getting
really tired of no-flavor store tomatoes. Take some good size firm but ripe plum tomatoes
and slice in horizontal 3/4 inch slices. Season with salt and pepper and pop them onto the
outsides of your grill for about 3 - 4 minutes each side. Again, you don’t want mush,
although they will still taste good. So, depending on your grill heat, you might cook them
less. What this does is take a boring plum tomato and bring out all the intense tomato
flavors. This can be an extra side dish.
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