Stay Cool When It Is Heating Up Outside!


When the temperature outside in registering 100+ during July and August I am on a mission to find interesting ways to prepare meals that are light and won’t heat up the kitchen. The grill is a great place to start but the slow cooker is also great for summer meals. We generally think about cooking burgers, steaks and a variety of fish and proteins on the grill but veggies can also rock the grill to for a quick side solution.
This grilled veggie combo just screams summer with the zucchini, corn and fresh herbs. This is a gardener’s delight and with the local farmers markets it just doesn’t get much fresher than this easy recipe.

Grilled Vegetable Medley

veggies

Ingredients

  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 3 large ears fresh corn on the cob, cut into 3-inch pieces
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1 medium sweet onion, sliced
  • 1 large green pepper, diced
  • 10 cherry tomatoes
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1/4 cup butter

Directions

  • In a large bowl, combine the oil, salt, parsley and basil. Add
  • vegetables and toss to coat. Place on a double thickness of
  • heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil
  • around vegetables and seal tightly.
  • Grill, covered, over medium heat for 20-25 minutes or until corn is
  • tender, turning once. Open carefully to allow steam to escape.
  • Yield: 8 servings.

One of our favorite slow cooker meals during the lazy summer months is this summer soup. It is packed with a bounty of summer produce, yet is light and easy. We like to add leftover sausage, steak or chicken to the mix for a little extra depth of flavor.
Summer’s Bounty Soup

summerbounty

Ingredients

  • 4 medium tomatoes, chopped
  • 2 medium potatoes, peeled and cubed
  • 2 cups halved fresh green beans
  • 2 small zucchini, cubed
  • 1 medium yellow summer squash, cubed
  • 4 small carrots, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 cup cubed peeled eggplant
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon salt-free garlic and herb seasoning
  • 4 cups reduced-sodium V8 juice

Directions

  • Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low
  • 7-8 hours or until vegetables are tender. Yield: 14 servings (about
  • 3-1/2 quarts).

2 thoughts on “Stay Cool When It Is Heating Up Outside!

  1. Keeping it light in the summer is the best. I love to make recipes like you have listed or maybe a hearty salad that could contain hard cooked eggs or a bean or even crispy bacon.

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