by Lois Held
My go-to kitchen helper is my gas grill; here in the South, it is in use practically all year. Once it is lit, almost everything I need for the meal is cooked on the grill. During the summer months, the abundance of fruit and veggies are plentiful and I try to use what is in season. There are many delicious versions of homemade barbecue sauce and with the wonderful crop of summer Georgia peaches, Peach and Bourbon Barbecue Sauce is my choice for grilled chicken. When the chicken is done, the grids are scrapped clean and fresh sliced Yellow Summer Squash and Zucchini share space on the grill. And don’t forget dessert − Grilled Fresh Pineapple Slices are the finishing act…over non-dairy vanilla ice cream.
Grilled Yellow Squash and Zucchini
The amount of vegetables used is up to you. I used 2 each (large). Wash and dry the squash and zucchini. On a cutting board, trim both ends and slice them into vertical slices (length wise) a little more than a 1/4th inch thick. Drizzle with extra virgin olive oil, sea salt and freshly cracked pepper. With hands, mix the veggies so that each slice is coated with the oil.
Scrape off the grids and place the slices on the grill. Grill each side a few minutes, turning once, when the first side has nicely defined brown grid marks. Cook until done. Should only take a few minutes. Watch closely so that they do not burn.
Remove to a platter and sprinkle with finishing salt such as Fleur de Sel and minced fresh herbs such as cilantro.