Summer Squash

My father-in-law's garden is in full swing this summer and has started producing beautiful veggies.  My husband and I were lucky to be the recipients of some of his summer squash and zucchini this weekend and we could not wait to get them on the grill.  Here is a easy recipe that works for both of the summer veggies:

Ingredients:
Extra Virgin Olive Oil
Lemon Pepper
Salt (optional)
The Veggies

Turn your grill on to medium.  Slice the veggies horizontally into 1/4 inch slices.  Sprinkle olive oil & lemon pepper on both sides of the vegetables (salt too if you want).  Grill the squash for about 5 mins each side and be careful when you flip them - you don't want to lose any between the grates.


 

Grilled Artichokes

Its been warming up in SoCal and a great way to cook veggies and keep our house from warming up is to throw them on the grill! Grilling artichokes is our favorite way to eat them. They are tender and smoky and great with grilled chicken.

Ingredients:

4 artichokes
1 lemon
1 Tbs. extra virgin olive oil
1/2 tsp. oregano
1/4 tsp. salt
1/4 garlic powder

Artichokes prep: Bring a large pot of water to a boil, add the juice of one lemon. Trim leaves from the top of an artichoke and snip all remaining spiky tips from the outer leaves. Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers (the fuzzy parts) in the center until the bottom is revealed. As each artichoke is prepared, drop it into the lemon water to prevent it from turning brown.

When they are all trimmed and in the water, cover the pan and boil until the base of the stem can be pierced with a fork, 12 to 15 minutes. Meanwhile, preheat the grill to medium and mix the extra virgin olive oil (EVOO), oregano, salt and garlic powder in a bowl. Pull the artichokes out of the boiling water and brush both sides with EVOO & spices mix.

Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter & enjoy!

If you like to have a dipping sauce you can melt butter and zest the rind of your lemon into it and serve on the side.

Tips: Serve warm, at room temperature or chilled. Also, if you are having guests you can do all the prep and then just throw them on the grill 10 mins. before dinner!