Summer Grilling in July

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Did I mention I love summer?

Summer cooking: visit the garden/farmer's market. Buy whatever is there. Then grill it in the simplest possible manner.

Rather than my usual strategy of looking for recipes and going to the store to buy the ingredients, the summer lets me go to the farm stand for the ingredients and then figure out what to do with them.

Lately there's been a lot of beets, corn, zucchini, tomatoes, and berries.

Grilled Beets

  1. Peel and slice beets
  2. Toss with olive oil to coat
  3. Grill over medium heat until cooked through (will be firm) and only slightly charred.

Grilled corn

  1. Peel back the husk enough to remove the hairy stuff
  2. Cover again with the husk
  3. Grill until cooked
  4. Add salt & butter; or try Mario's recipe of adding salt, vinegar, parm, hot pepper, & mint


  • The standard right now is Mario's grilled zucchini with fresh ricotta. Seems elaborate, but when you make it every day it starts to go pretty quickly!
  • Zucchini & green beans with pesto

Tomato Salad

What else do you need? Just slice it up and mix it with copious amounts of extra virgin olive oil and salt. I don't even bother with vinegar or basil most of the time. I know this is not kosher, but I like to salt it and leave it for 30 minutes or so because I long for the tomatoes to lose their juices. My greatest hope is that after I've cleared the bowl of the tomatoes, there will be a lake of olive oil and tomato juice that I can then happily submerge my bread in.


  • Eat them
  • Slice, add sugar, and add as a topping to gelatos
  • Make crisps!

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