The bounties of the garden are coming in heavy this time of year. So it's time for an old classic......Italian Grill! There's no set recipe here, just wash, trim, grill, blend and eat! I've got eggplant, yellow squash, red pepper, a few hot peps, green onion, tomatoes, and a couple hot Italian sausages. All gets a nice sear on flatside of GG's and when about half done the pasta gets to cooking. When done, everything is cut into chunks and all is tossed in a large bowl with EVOO, oil-cured black olives, lemon zest, fresh oregano and basil, and sea salt. Freshly grated parmesan to top and voila! Mangia!!!
A great summer meal with a glass of pinot noir!
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