never turn your back on zucchini...

...or this may be the outcome:

And it wasn't the only one...

But look! Tomatoes!!! (and beans and eggplant and peppers and cucumbers...)

It's good to be home.

Grill-Roasted Late Summer Vegetables with Fresh Oregano

Ingredients:

about 5 Cups chopped zucchini (this was 1 large, 1 medium, and 1 small zucchini for me)

1 very ripe deep red tomato, chopped

1 very ripe orange or yellow tomato, chopped

3 sprigs fresh oregano, leaves stripped, chopped, and stems discarded

1 large clove garlic, minced

olive oil

large pinch of sea salt

a few grinds of pepper

chopped fresh parsley, for serving (optional)

aluminum foil (a sheet about 24 inches long)

This is one of my favorite ways to cook in the summer, but this dish can also be made in a roasting pan in the oven. The cooking time might vary - keep an eye on the veggies, and I would heat the oven to 375 degrees.

Prepare a grill (we use a charcoal grill with a hinged cover).

Meanwhile, in a large bowl, combine the zucchini, tomatoes, garlic, and oregano. Add the salt and freshly ground pepper and drizzle with olive oil. Toss gently to coat the vegetables in the oil. Set aside.

Make an aluminum foil packet: fold a sheet of aluminum foil (about 24 inches long) in half to form a squarish shape. Fold over two of the open sides crimping them a bit to seal. Gently open the one un-crimped side and spoon the vegetable mixture into the packet. Fold over the opening to seal. You should have a tightly sealed squarish foil packet.

When ready, place the foil packet on the grill, put the lid on, and cook until the vegetables are cooked through - about 25 minutes depending on the heat of the grill. Ours was approximately 225 degrees. If the foil packet begins to char on the grill, move it to a cooler spot or lower the coals underneath it. When the vegetables are ready, carefully transfer the packet to a plate, open it slowly (there will be steam) and transfer them to a serving bowl. Garnish with a bit of chopped fresh parsley, if desired, and serve.

in between the butter and sugar

In the midst of the sugar-frenzy that seems to be happening all around this month, it seems like a good idea to throw in a quick savory recipe here. I know lavish holiday meals are just around the corner and it's the season for indulgence and rich, sophisticated dishes, but in between the butter and sugar, a simple pan of roasted veggies is a nice contrast. I've my own plans for roasting a turkey in my tiny little oven and making pies and dressing and all those wonderful and seasonal comfort foods, but before those tasks are under way, let's have an un-fussy dish of cauliflower, oven-roasted, with a little olive oil and herbs, shall we?

Oven-Roasted Cauliflower with Lemon Thyme

Ingredients:

1 medium head of cauliflower, cored and cut into florets

1-2 Tb. olive oil (depending on how much cauliflower you have)

1/2 tsp. dried lemon thyme (or regular thyme)
salt and pepper

Preheat the oven to 425 degrees Fahrenheit.

In a roasting pan, combine the cauliflower, olive oil, thyme, and a little salt and pepper to taste, and spread to make an even layer. Roast in the oven for 30-45 minutes (stir once about half-way through cooking) or until cauliflower is beginning to brown and is cooked through.

Satisfying, isn't it?