Tuesday, July 13, 2010

Grilled Squash, Corn and Bean Salad, and Rustique Bread

Cut squash lengthwise in half.  Drizzle with EVOO and sprinkle with sea salt and garlic powder.  Grill on both sides until slightly tender and toasted.  Serve hot.  Then hear your son say, "Mom, I never thought I'd say this, but can I please have more squash?"  Was the best squash I've ever had.  Helped that it was fresh--really fresh, like not even 12 hours off the plant.

Pinto beans, raw corn fresh off the cob from Farmer's Market, tomatoes, hot peppers (from the garden) and cucumbers (from the garden).  With a very light dressing made from the herb and lemon infused vinegar made especially for me by Kristina from iFit Gourmet!

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