A Summertime Staple

My absolute favorite thing to do with the summer bounty coming from my garden is to chop up whatever I pick that day, fire up the grill, and give the mix a good roasting over the open flame.  If you don't yet own a grill basket, you need one.  I use it year round for a quick and easy way to roast spring, summer, and even fall vegetables, and to make people think I'm a much better cook than I really am.  Just throw some things in there, stir them a time or two, and when done, combine them with something.  Anything.  Add a sprig of basil to the top, and it will taste as fresh and colorful as it looks.

Here's the basics...

Chop Zucchini, Summer Squash, Red Onion, Bell Pepper, Asparagas...really, WHATEVER you have on hand.

Toss in some Cherry Tomatoes, too, if you like warm, squishy tomatoes.  I don't, but I hear people do.  Bleh.

Drizzle with Olive Oil and Sprinkle with a good measure of Salt and Pepper.

Toss into your grill basket and cook for about 10 minutes, give or take, until veggies have softened and are starting to brown around the edges just slightly.  In the meantime, cook orzo, whole wheat penne, couscous, or quinoa according to package directions and per your desired serving.  Drain and combine with veggies.  Chop and add fresh basil (an herb garden MUST!).  Grilled chicken breast or chicken sausages are tasty in the mix, too.

Add a splash of fresh-squeezed lemon juice or good quality balsamic vinegar.  We top with a little sprinkling of feta, and there you have it.  20 minutes or less.  If you count leftovers, then technically you just made tomorrow's lunch, too.