Grilling Season

For most folks, late spring and summer are the traditional times for grilling outdoors. Grilling at our house, however, goes on year round. I think hamburgers have been grilled during that rare weather event in our part of the country, a snowfall! Since we are ardent about outdoor cooking on a grill, we do have some favorite recipes other than the all American favorite hamburger. One family favorite was introduced to us when we were very young and just learning how to cook over a charcoal fire. Another favorite, grilled zucchini squash is a new addition to our recipe collection. Last of all we have tried grilled fruit and determined that it is a great way to prepare apples and peaches.
Our tried and true family favorite is potatoes and carrots with onion cooked in foil. The recipe is designed to be adjusted for different sized servings.

Grilled Potatoes and Carrots

• 2 medium white or red potatoes
• 2 medium carrots
• ½ medium sweet onion
• Butter to taste
• Salt and pepper to taste
• Dried parsley to taste
• Aluminum foil

1. Scrub the potatoes and peel the carrots.
2. Slice the potatoes and carrots French fry style.
3. Slice the onion
4. Tear 2 sheets of aluminum foil approximately 18 inches long and spray with cooking spray.
5. Place the vegetables, evenly divided on the foil.
6. Dot with butter and season with salt and pepper to taste. I also like to add a little dried parsley.
7. Fold the foil over and seal. Place on the grill over medium heat and grill for 45 minutes turning often.
8. Open carefully and place in a Reco pasta bowl to serve.

Grilled Zucchini Squash

• 2 medium zucchini
• Olive oil
• Dried basil or Italian seasoning
• Salt and pepper

1. Wash and slice zucchini lengthwise into approximately ¼ inch sized slices.
2. Brush with olive oil and sprinkle with seasonings to your taste.
3. Place over medium heat on the grill and cook turning often until tender.

This goes really well with chicken grilled seasoned with white wine and salt and pepper.

Grilled Fruit

Slice a peach in half and remove the pit. Sprinkle lightly with sugar and place on the grill cut side down. Remove after about five minutes.
This is a lovely way to prepare fruit to accompany the main course or serve in a bowl with a scoop of ice cream in one of the Reco Everything Bowls.

By: Jan Duggan

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Jan Duggan is a retired senior manager with over 30 years in the high tech electronics industry. He and his wife Mary are fulfilling a decade’s long ambition of running their own business. Their website www.mycookwareshop.com offers a variety of quality cookware, cutlery and dinnerware from nationally recognized manufacturers, and features some of their favorite recipes from around the country. They have 2 married daughters and 6 grandkids which keep them busy and youthful.