Grilled Zucchini

Grilled zucchini squash recipe

An easy and healthy veggie side dish to compliment any meal.  While shopping last week Fran had picked up a strip steak for me and a turkey burger for herself.

 Fran eats much healthier than I do. While I was heating up the grill and grilling the steak and burger she prepared some zucchini and yellow squash. For this easy grilled zucchini squash recipe.

Here is how she did it:

Sliced the zucchini and squash length wise about ¼ inch to ½ inch thick.

Brushed olive oil on both sides.

Seasoned with some Italian seasoning.

Then layered with fresh grated Parmesan cheese.

After the steak and turkey burger finished cooking on the grill, I took the zucchini and squash slices and placed them directly on the grill surface on the medium setting.

Quickly grilled these for about a minute per side, just enough to show the grill marks, you don’t want to over cook them, as they will turn out too soft and mushy.

They came out perfect and made a tasty veggie side dish. Quick and easy is the way that I like it.

Here is another great idea for grilled veggies, one of my earlier posts: Grilled Stacked Veggies, this one you can really make a meal out of.

As always thanks for stopping by and I hope you enjoy!

Grilled Rosemary Ranch Chicken

This is another one of our summer grilling favorites. Our daughter Jamie found this grilled rosemary chicken recipe and has been making this for a couple of years now.

This was part of our 4^th of July weekend menu, along with our Grilled Leg of Lamb, and I couldn’t resist posting it. Here is the recipe that Jamie uses for this delicious grilled chicken:

Allrecipes.com By: Theresa Spencer

The chicken breasts are cut into about 1” cubes and marinated overnight. Of course, Jamie did all of the work all I had to do was Skewer the chicken and grill it to perfection.

Marinated overnight and on the skewers

 I had my Huntington Gas Grill set on the medium setting, and grilled the chicken for about 10 minutes turning the skewers frequently.

It turned out to be juicy and packed full of flavor, as this recipe always is. If you’re going to have guests over for a cookout, you’ll for sure impress them with this recipe. This Rosemary Ranch Chicken will disappear very quickly, and your guests will be asking for the recipe. I can honestly say this is a must add to your summer grilling list.

As always Thanks for stopping by and I hope you enjoy

Grilled Lamb

Best Grilled Lamb Recipe:

I was bound and determined to make this grilled lamb leg recipe as part of our 4^th of July weekend this year.  We grew up in Western Pennsylvania where lamb on the rod is very popular, but that is not the case here in Western New York.

Lamb on the rod is the leg of the lamb cubed up and grilled on skewers, and best served with Syrian Bread, garlic sauce, peppers, and onion sauce. All of which I will tell you how we made.

My daughter picked up two boneless 3-pound legs of lamb packages at Sam’s Club and asked the butcher to cube it up for grilling on skewers. You can do this yourself just trim the fat and cut it into nice 1-inch pieces. 

I marinated the lamb in Italian salad dressing and placed it in the refrigerator overnight.  We also made the garlic sauce and peppers and onion sauce the day before.

Marinade with Italian Salad Dressing

 Easy Garlic Sauce Recipe:

 

10 cloves of fresh garlic

16 oz. sour cream

1 tablespoon lemon juice

1 tablespoon oil

Add all these ingredients into a blender or your food processor, we used our NutriBullet to do this, and mix until it is liquid, then refrigerate it overnight.

How to make the Peppers and Onion Sauce:

2 medium-sized onions (Diced)

2 16 oz. jars of hot or mild pepper rings (I used one hot and one mild)

1 tablespoon oil

Mix in a large bowl and refrigerate overnight.

Pepper and onions and garlic sauce

 Time to cook the lamb, I skewered the lamb and seasoned it with salt, pepper, and garlic powder. I set the grill on the medium setting and grilled it for about 12 to 15 minutes turning the skewers frequently. I also switched the skewers around to avoid hot spots on the grill.

Now off of the skewers and onto a plate, I used a two-prong fork to push the lamb off of the skewers. You can have the two sauces on the side or I like to spoon both sauces over my lamb, add a slice of the Syrian Bread for dipping and enjoy. Click here to get the recipe for the Syrian Bread.

You might also like my: Southwestern Grilled Chicken Breasts

As always thanks for stopping by and I hope you enjoy it.