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Summer squash is in season! Here is a fun and delicious grill idea.
Simply slice the squash lengthwise in 1/2" strips. Since the squash is young and the stems are tender, I kept them on.
I oiled a piece of foil and grilled them quickly with a little sliced garlic. I kept the garlic in larger pieces to keep it from burning or browning too fast. After the squash was cooked it was topped with fresh chopped herbs from the garden. Oregano, thyme, basil, and parsley were ready! I diced an heirloom tomato in small cubes to represent confetti. Fresh tomatoes are delicious when placed over grilled or steamed vegetables. Especially now that they are in season, ripe, and delicious!
Barbecued chicken and red quinoa were added to this summer-fresh meal.
Tips for grilling veggies:
- Cut them in slices so they are large enough not to fall into the grill but thin or small enough to cook quickly without burning.
- It is easier to grill them on foil or in a grill-safe pan so they don't stick to the grill or pick up odd flavors and residue on the grill. This also keeps the grill cleaner.
- Use a spray or brush to keep the oil in a very light coat on the veggies. This ensures they are not drenched and that they stay low in calories, too.
- Top the veggies with your favorite dry seasoning mix, garlic, pepper, and fresh herbs.
- It works well to add fresh chopped veggies like fresh salsa, freshly cubed tomatoes, sliced chives, or peppers to a dish. The combination of grilled and fresh is very gorgeous and delicious on a table.
- Use the leftovers in sandwiches, salads, and many other dishes.
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
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