From farm to table in a flash!
Howdy y'all!
I'm celebrating summer for 2 reasons. I am feeling much better, and it's backyard grilling season!
This super simple, and super easy, dish is a great way to use those summer veggies from the garden.
(These veggies came fresh from my Dad's garden. Thank you Dad!)
This recipe is a 3- step wonder.
Cut up veggies, season, and grill...but the flavor is outta control!
1. Cut large chunks of zucchini, yellow squash, smaller chunks of onion, and a few smashed garlic cloves on a large sheet of foil.
2. Sprinkle Creole seasoning (of course), a quick dash of freshly ground black pepper, a few pats of butter, a few drizzles of any vinaigrette or Italian salad dressing (I always have a stash of homemade lemon vinaigrette in my fridge), and a drizzle of extra virgin olive oil.
MY BIG TRICK- I soaked a couple of handfuls of pecan and oak wood for 15 minutes, and popped the chips on the grill in a foil packet with a few wholes punched in. Fire up the grill, and add the packet. Once the packet started smoking- you're ready to rumble!! This is a game changer folks!
On a hot grill- add the foil pan of veggies , MINUS the tomatoes.
Cook until the squash is crisp-tender, then add the tomatoes. Cover and cook a few more minutes, until the tomatoes start to burst.
The result is the greatest and EASIEST smoky summer vegetable side ever, and NO CLEANUP!
