Ah yes…Summer, Summer, Summer… it often takes me back to those
childhood memories with our family. As kids, we loved those long sunny days and
the fact we had no homework made it even better! It was time to take our family
vacation ( the looooonnnnnnng drive in the car) hang out at the beach, go for a
hike, canoe, fish or set up camp by the river. I’ll never forget the many
family gatherings we had at our aunt and uncles house. We’d play games outside
with our cousins until late at night while the parents all sat around the
dining table sharing stories. Uncle Eddie made the most incredible mouthwatering
BBQ chicken you have ever tasted. I always loved to watch him as he built the
fire and took such great care in basting and turning the chicken at just the
right time. I tried to get a hold of that BBQ sauce recipe many many times, but
he would always tell me it was a secret. Sometimes he would give me a couple of
the ingredients and just when I thought he was going to give me “ The Holy
Grail “…. he’d laugh and say he couldn’t tell me the whole recipe because it
was a secret ! Those were good times and I’m so glad that we were able to spend
that time together.
This week I wanted to share a favorite grill recipe I picked
up along the way. Summer is the perfect time to invite your family or friends over
to the house. Set up a few games to play in the yard like horseshoes, croquet, volleyball
or maybe badminton. Or, find your favorite park and have a little BBQ. Before
you know it, you’ll be on your way to making your own summer memories and
traditions. You’ll be glad you did. Who knows, maybe one day one of those kids
might grow up and make it one of their family traditions…they may even write a
little story about it.
Grilled Vegetables
Slice Zucchini or Yellow Squash lengthwise and brush on
extra virgin olive oil, salt and pepper to taste. Place on hot grill in the 10’oclock
position until you get nice grill marks. Turn to the 2 o’clock position until
grill marks appear and then turn over and finish other side. I like to leave a
little crunch in the vegetables so they should be finished in about 5 min.
Remove from grill, let cool and slice on the angle into pieces about 2 inches
long. Toss them in a bowl, drizzle with a little more extra virgin olive (if
you happen to have one of those fancy infused oil, this is the time to use it),
a little balsamic vinegar and thin slices of fresh basil or your favorite fresh
herb. This can be served with a nice
crusty bread on the side and works as an easy side dish to whatever else you
are grilling for the main course.
For another variation, try this recipe with eggplant and
sprinkle with freshly grated Parmesan cheese just before serving.
It is our pleasure to provide this information. If you are traveling to the Tampa area for an military housing or are in need of corporate housing please consider Avenida Suite - Tampa.
No comments:
Post a Comment