Are the rest of you enjoying the fabulously fresh summer produce that is available? I sincerely hope that if you are not that I’m able to encourage you to be adventuresome through some of my summer recipe posts.
I know it’s late in the week but I’m still hoping to get two posts out to you this week. Motivation has been low and it’s a short week with the NPC USA Championships this weekend. This post is actually being written in the airport while waiting for my delayed flight to Vegas.
Today’s recipe is an easy roasted vegetable medley of regular yellow summer zucchini, patty pan squash and kohlrabi, all of which I purchased at the farmer’s market. To get started get your grill going, if gas turn all burners on, get your grill good and hot!
The yellow zucchini I just sliced once the long way and then cut those pieces into chunks. The patty pan I just sliced in half.
The kohlrabi I peeled with a knife. I did try a recipe prior to this where I just used a vegetable peeler and I didn’t feel like it took enough of the tough outer layer off. Then I chopped it into small chunks, about a half inch, much bigger and they won’t cook through. As it is, with this vegetable combination, the squash will cook much faster than kohlrabi so it will have some crunch, which I kind of enjoyed.
Throw your veggies in a large bowl.
Combine 1-2 T olive oil (depends on volume of vegetables), course ground salt, half a tablespoon or so to taste and dried thyme, about a tablespoon. Use dried herbs when roasting vegetables, fresh herbs will burn way before the vegetables are done. Pour this mixture over your veggies and mix well, this is where I like to just take my clean hands and get them dirty and make sure all of those vegetables get coated well.
Open up your grill, if using charcoal spread them out a bit, get the heat away from right under your roasting basket, with propane turn the burner under the basket to low but keep the others on medium – high for this vegetable mixture.
Dump your veggie/olive oil mixture into the roasting basket and toss with a big spoon and then close the lid of your grill. Don’t stray too far away, you don’t want your veggies to turn into lumps of coal and yes, I’m talking from experience! Check and toss them every 5-10 minutes, depending on how hot your grill gets. Don’t keep the heat too high or your squash will get done before your kohlrabi has enough time to cook.
After 20-30 minutes your vegetables will be done! Scoop them out of the basket, into a bowl and onto the table to enjoy!
