Our house has continued to be like a busy B & B this summer, with more guests last week and on the weekend. As I was planning the food, I knew I had to make grilled vegetables for our nephew and his wife who were flying in from North Carolina. It's
their favorite food when they're here.
But you might remember the weather last week and weekend: hotter than hot. Over 100, under 100 but over 95 .... day after day. Even 91 degrees at 3 am! And my grill is at the edge of the patio --permanently planted in the ground with the gas line.
Right out there in full sun .
I bought all of the vegetables on Thursday, telling myself that I'd be up really early Friday morning to grill them before the day was too hot. But then I didn't get up early because I couldn't sleep most of the night (when I should probably have just
gone out and grilled in the dark.) I thought of roasting them in the oven but didn't want it heating up the house either.
The zucchini, yellow squash, red, green and yellow peppers, mushrooms, carrots, onions, broccoli were cut up and marinating in three large bowls .... I watched the sun getting hotter and the impatience wilting .... maybe I'd just NOT cook them. I could
have cold meals without them. If they went bad, so be it.
But I'm not that kind of girl. Can't waste food. Guess it's the influence of my grandmother and the Great Depression. So, by Friday afternoon my conscience took hold and I went out to light the grill. My friend who was visiting here with us rolled
her eyes. I heard her and Bo make some comment about "crazy... sure loves to cook." They offered to help me by handing things out the door.
I've never been so hot. The heat from the grill and the hot sun took my breath away. At one point, I went over to the garden hose and turned it on myself. Just stood there and let the cold water run down my back, then called into the house for a towel
and some help.
Now, here's where the story takes a twist. Nobody ate the vegetables. Dean and Beth arrived late Friday and grabbed a cheese steak in the city, then went back to Philadelphia for the day Saturday and ate out. We had cold chicken salad (my
husband doesn't like the grilled vegetables.) On Sunday nobody had breakfast and we went to Philadelphia for brunch. They caught the plane back to North Carolina at 5.
I was left with an enormous bowl of grilled vegetables, the biggest bowl in our house. What to do with them? I kept a small bowl for myself and gave the rest away to neighbors.
Here's my recipe (you can cut the amounts):
1 zucchini and 2 yellow squash cut into slices lengthwise
1 each red, yellow and green peppers cut into strips
1 whole large Vidalia onion in wedges
2 cups baby carrots cut into half lengthwise
5-6 portobello mushrooms sliced
2 cups broccoli florets
Marinate vegetables in Good Seasonings herb and garlic or Italian dressing
or make your own oil and vinegar marinade
(I use enough dressing to toss vegetables so they're not dry on the grill. They don't need to stand for hours.)
I grill each vegetable separately, using two grill frying pans at a time. Otherwise, their cooking times are too different. Toss them often.
When they are each grilled, put them into a large bowl or pan. Generously season with Lowry's seasoned salt and garlic salt, lots of pepper, some cajun seasoning (or Emeril's) and any other seasoning you'd like to add to taste. I also sprinkle some
white balsamic vinegar over for a little extra punch. Basil is a good addition. Serve room temp or cold.
These are wonderful stirred into a bowl of penne or other pasta as a salad too.
Have a great day and keep cool!