Yellow squash was a staple at our house. We would see it year round in a pan with tomatoes and onions. During the winter and fall, it is one of my many "comfort" foods. A big bowl of squash and potatoes is delicious. Since summer is here, I don't eat hot soups or stews, but choose to have meals that don't heat up the kitchen. I enjoy cooking on the grill. If it can be cooked on the grill, I will try it.
Here is my recipe for summer vegetables cooked on the grill.
You can vary the amounts to more of your favorite vegetable.
5 small yellow squash (I like the smallest squash-I don't like the larger seeds in this recipe)
1 can artichokes (in water not marinated), drained
1 vidalia onion sliced
5 Roma tomatoes, sliced in one inch pieces
8 ounces farfalle pasta (bow tie pasta)
fresh parmasan cheese, shredded
1/4 cup fresh parsley leaves, chopped
1/8 cup fresh basil leaves, chopped fine
1 teaspoon lemon pepper
I usually make this over a charcoal grill. Slice squash and tomatoes into slices about 1/4 inch thick. Lightly brush with olive oil. Place squash and onions on grill pan and cook until tender. I like to raise the heat towards the end to get nice grill marks on the squash. Put the tomato slices on the grill pan and heat until heated through. Add artichoke hearts and heat until golden.
While the veggies are on the grill, cook the pasta according to package directions. I prefer the "al dente" texture. In large bowl, place the pasta and grilled vegetables. Add chopped parsley, basil, lemon pepper, salt and pepper to taste. Sprinkle with Parmesan cheese and a bit of lemon juice. Toss and serve.