Are you taking advantage of your grill this summer? I have to admit, I'm not really using it any more than I usually do. I know, what a shame! I did, however, use it to make my entire meal one night for dinner. It was a last minute dinner, you know the ones where it's 5 o'clock and you still don't know what you're going to cook for dinner, and I do have to say that it turned out wonderful! I quickly googled recipes for grilled dishes and we ended up having rosemary garlic chicken, grilled potatoes, and grilled squash and zucchini. This was so easy, and the flavor was great! It didn't just taste like soggy veggies, which let's all face it, sometimes squash and zucchini can tend to taste like. The best thing about this, was that I didn't dirty one pot, if you omit the mixing bowl and do it in the foil, then you don't dirty anything! Score one for mom!
adapted from All Recipes
2 zucchini, halved lengthwise and cut in thick slices
1 summer squash, cut in thick sliches
3-4 TBSP butter
1 tablespoon salt
2 tablespoons ground black pepper
2 tablespoons garlic powder
Preheat grill for medium-high heat. Place the zucchini, and squash in mixing bowl. Season with salt, pepper, and garlic powder. Add butter, and gently stir. Place vegetables on a large sheet of aluminum foil and seal vegetables in the foil. Place the foil pack on the preheated grill, and cook about 20 minutes, until vegetables are tender.