My husband and I bought our gas grill the day we created our wedding registry. We knew we should wait for my bridal shower, but we just couldn’t be patient.
We wanted to enjoy grilled food on our own as soon as the weather warmed up.
I love cookouts. It doesn’t matter to me who’s doing the cooking or hosting the shindig, but cookouts are a good time all summer long.
When I was little, we had cookouts at Old Grandma’s or at one of my uncles’ house. The food was cooked in half of a 55-gallon metal drum with grates across the top. Picnic tables were set up across the front yard, and we played lawn darts (the horrors!) and badminton and ran around like nuts.
Oh, to do that again. The thought makes me a little teary-eyed. It would be wonderful.
Oh, and kielbasa. I can’t forget kielbasa; my husband’s dad has worked at a world famous kielbasa shop on and off throughout his retirement.
My mom, however, grills all kinds of adventurous things – pineapple, peaches, corn, and stuff I’d never even think to put on the grill.
Who am I kidding?
I don’t grill anything. I leave that to my husband 100% of the time.
When we cook out at our house, he usually makes grilled veggies – his favorite is squash – and some kind of meat. Here’s the recipe we use for grilled squash:
Grilled Zucchini Squash
- 2 zucchini (straight out of the garden when we have them)
- 2 yellow squash (see above)
- 1 large onion
- 1-2 tablespoons oil (we use olive oil, but I don’t think you’re supposed to use olive oil at high heat)
- 2-3 cloves of garlic
- a handful of fresh herbs or a couple of tablespoons of sodium-free seasoning (we use whatever herbs need to be picked from our garden or some Pampered Chef rubs)
- Cut the squash into spears and peel and chop the onion.
- Toss the veggies in oil so that they’re evenly coated.
- Place all of the chopped veggies into a grill basket. Grill over medium heat until onions are crisp-tender.
- Let the veggies cool a little, then toss with garlic and spices of your choice.