This time of year I try to get to a Farmer’s Market almost every day of the week. This is not always feasible as I do not live near a market and sometimes, getting there when they are open is impossible. There is, though, less than three miles from my house so within walking distance, a farm stand. I go to Annie’s Wheelbarrow on an almost twice a week basis.
Tuesday I was at Annie’s and picked up a dozen ears of corn, two zucchini, one yellow summer squash and three beautiful tomatoes. Last night was a meal inspired by Val Tokarz’s blog entry Healthy Food Bowls. While I made spiedies for the boys as they are meat lovers, I made a bowl of veggies for me. The steps and recipe, with variations, are below.
I started out cutting rounds of both yellow squash and zucchini – about half a squash each. I brushed the rounds with olive oil and freshly ground pepper over them. I then put them on the grill. I also put on two about 3/8 inch rounds of red onion. The grill smelled fantastic when I opened it to check on doneness. In the bottom of the big bowl – serving dish, I placed leftover corn cut from the cob after cooking. Once the zucchini and yellow squash and onion were cooked, I cut these in quarters. I put them in the bowl on top of the corn. I then tossed in some quartered wedges of tomato.
I fully intended to toss this with a balsamic vinagrette but it smelled so good the way it was, I just served it as is.
You could also make this a complete meal by adding a bean of some sort. Chick peas come immediately to mind but a navy bean or black beans would also work. If you toss in black beans, I would probably also season with some cilantro.