Summer is the time when most people head outdoors to the grill. Being the delicate Southern flower that I am (Quiet! I can hear you laughing!), I have never managed to make friends with the heat. Grilling in the evening is lovely, but if it’s for the noon meal, I’m turning on the indoor grill, thank you.
- Yellow Squash
Directions: Cut the squash and zuchini into thick chunks. Chunk the onion and peppers (and imagine how much prettier all this would have been had I had some orange and red and yellow peppers that day). Place all the vegetables into a large bowl and toss in Essential Vinaigrette. Thread onto skewers, keeping the peppers together on one, the onions on another, and the squash together. No, there are not any rules against fraternization, these things merely cook for different periods of time and we do want them all to be in their highest and best state.
The onions take a while. You want them to cook until their natural sugars come out. The peppers take the least amount of time, unless you happen to like them mushy. Your call.
Here’s the important part. When you take them off the grill, place them back into the bowl and toss again with Essential Vinaigrette. I don’t know if vegetables have pores, but I swear they do and that they are open after cooking, ready to suck up all the luscious flavors of the vinaigrette.
Here’s a day when I did do peppers — on the outdoor gas grill. Note that I used the small sweet peppers. All I needed to do was wash and dry them and perhaps mist lightly with olive oil (although I’m not even sure that step was needed). Cook until they have a nice char. Then what? Repeat the step above — throw them into a large bowl and toss them gently with Essential Vinaigrette! Aren’t they gorgeous little rascals?
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