Now that summer is in full swing, we’ve been grilling at least a couple times a week.  I love how little preparation this often requires, and even more how little cleanup there is afterwards!  We have a charcoal grill, which does mean it takes a bit longer to “preheat” than when I cook inside.  Even if I wanted to spend the money though, I wouldn’t give up my charcoal grill for a gas one — I love the flavor that the charcoal smoke gives to the food, and it’s just never the same on a gas grill.  Yes, I know that smokiness is probably giving me cancer, but really, what doesn’t?  And it sure does taste good!

These grilled vegetables are a great easy side for some kind of grilled meat.  In this case we served them with the sausage left over from the sausage ravioli we made a couple weeks ago.  (No, they didn’t sit in our fridge two weeks before we ate them.  I’m just a little behind on posting…)  They take less than five minutes of preparation (other than the grilling), and what can taste more like summer than zucchini and squash, eaten al fresco?

Grilled Summer Vegetables

I used a couple zucchini, a pattypan squash, and an onion, but really any vegetable that’s reasonably sturdy would work great. Other ideas include asparagus, eggplant, or bell peppers. Let us know what other vegetables you like on the grill in the comments!

2 pounds or so of vegetables such as zucchini, squash, and onions
olive oil
1 lemon
salt and pepper
1/4 c shaved Parmigiano
handful of basil leaves

Cut vegetables into about 1/4″ thick slices. Drizzle with olive oil, squeeze the lemon over them, and season with salt and pepper to taste. Let sit while the grill preheats. Cut the basil leaves crosswise into thin strips (“chiffonade”).

Grill (preferably with charcoal!) over medium high heat, covered, about 6 minutes on a side. After you’ve flipped them and they’re a couple minutes from being done, sprinkle with Parmigiano and continue to grill until the cheese is melted and golden.

Sprinkle with basil after pulling them off the grill. Garnish with lemon wedges, if desired.

I don’t know about you, but I am loving the vegetables available right now.  The only problem is I sometimes bring home a bit more than I know quite what to do with.  A couple weeks ago I bought a couple heads of that crazy, brilliantly colored cauliflower, one green and one yellowish orange.  They languished in our fridge for about a week before I decided I’d better do something about them, so I made this gratin with the cauliflower and some zucchini and squash that I picked up the next week.

It turned out delicious but just a tad soggy.  I’m used to making a gratin with potatoes, which tend to soak up the milk, but these vegetables didn’t need nearly so much liquid.  That did make it a little better reheated though since it didn’t dry out.  Definitely made an easy and delicious side with very minimal prep time.  I’m sure I’ll be coming back to this one!

Summer Vegetable Gratin

about 2 lbs vegetables (such as zucchini, squash, cauliflower, onions, potatoes…)
2 T chopped sage (optional)
1 c cheddar cheese, grated
2 T butter
1/2-1 c milk
1/4 c parmesan cheese

Preheat oven to 400 F.

Thinly slice any vegetables that are slice-able (I used a couple zucchini, a couple squash, and an onion). Cut any other vegetables into small chunks (I used two small heads of cauliflower).

Butter the bottom of a large casserole dish (I think mine is 9″ x 13″). Spread about a third of the vegetables in a layer on the bottom of the dish. Sprinkle with half the sage and some salt and pepper. Spread with a little less than half the cheddar cheese. Continue with 2 more layers of vegetables with seasoning, with a layer of cheese in between.

Pour milk over the vegetables until it just covers the bottom of the pan (sorry I didn’t really measure this). I used milk to about a third of the way up the side, and that was too much, so that’s why I say only barely cover the bottom.

Top with remaining cheddar cheese and parmesan cheese. Dot with butter. Bake at 400 F until golden brown, about 30 minutes. Reheats pretty well in the toaster oven.

Zucchini Fritters

Adapted from a combination of Simply Recipes and How to Cook Everything Vegetarian

1 lb. zucchini
Salt
1 small onion
1 egg
1/2 c flour
1/2 t baking powder
milk (as necessary)
1/4-1/2 c olive oil
plain yogurt

Grate the zucchini and salt it. Squeeze out as much water as possible. Let it sit in a colander for 10 minutes or so, if possible, and then squeeze out the excess water again.

Finely chop the onion. Mix the onion and the zucchini. Add the egg, beaten.

Mix the flour and baking powder and add to the zucchini mixture. If it seems too thick, add just a splash of milk. You want it relatively stiff, but you want to be able to drop spoonfuls in the pan.

Put a generous amount of olive oil in a large skillet (enough to completely cover the pan, but not a lot more). Heat over medium to medium high heat.

Add drops (about 2 T worth) of batter to the oil; flatten slightly. Cook 2-3 minutes per side, until golden brown. Salt immediately and drain on paper towels.

Serve hot, garnished with yogurt. (Sour cream is also good.)