Grilled Zucchini, Squash, and Peppers

Over the holiday weekend, we did a little bit of grilling which is not at all unusual for us (We grill year round and I shovel a path to the grill during the winter). Linda had picked up some zucchini and squash earlier in the week and we grabbed a few peppers at a farm on the way back from a bacon festival we went to in Hudson. They ran out of the specialty bacon stuff by noon. We got there around 1:00 so we didn’t get anything bacon flavored, but at least they didn’t charge admission.

Linda invited her friend Hannah over for dinner and I grilled up some burgers and the veggies. This time we did things a little differently. We basted them with olive oil and then sprinkled them with McCormick’s Montreal Steak seasoning. I cooked them on one side of the grill in the vegetable tray while the burgers cooked on the other.

I’m not really sure how long vegetables cook on the grill. I’ve done peppers before, but this was my first attempt at zucchini and squash on the grill so I just left them on the whole time the peppers were cooking. I think I overcooked them, but the peppers were done.

We each had a little bit of pepper, zucchini, and squash. My wife also had some tiny sweet tomatoes she wanted me to try. I can’t remember what type they were. I didn’t like it at all. The peppers were OK, but I don’t care for the Montreal Steak seasoning we used. The zucchini and squash were just way too mushy and that turned me off. I’m pretty sure I overcooked them. They were much better on my Aunt’s kabobs the other day. I’ll have to try again with a different seasoning and take them off the grill sooner.


Kabobs with my Aunt and Uncles

Over the holiday weekend, I went out to visit my Aunt Dee and Uncle Brian in Connecticut. My Uncle Peter (Dee’s brother) was playing at a BBQ festival nearby and I wanted to hear him play. I don’t get out to Connecticut often and I have never seen him play before other than at weddings. The band sounded great, but there was absolutely no shade anywhere near the stage area. Although we would have loved for them to stay on longer, we were kind of glad when they finished so we could go move to a cooler place to sit. We stayed there for a bit longer chatting and oddly never actually had any BBQ. Then we left to head back to my Aunt’s house.

Uncle Peter beat us there because the band members all had way more convenient parking than we ended up with. We all just kind of chilled out for a bit before Aunt Dee went to the kitchen to start preparing the kabobs. She had steak, potatoes, peppers, onions, zucchini, and squash. I had her leave off the onion on one for me. Meanwhile, my uncles dozed off in the living room. When we had the kabobs all set we woke up Brian so he could fire up the grill.  Before long we had a whole bunch of kabobs and corn on the cob.



Brian did a great job on the grill. Nothing was burnt and the meat was nicely done. The only thing that surprised me was that they didn’t season any of it. My wife was really surprised to hear me say that. There was a time when I didn’t season anything. I think they might not have seasoned anything because my cousin Eric is even fussier than me in some areas. He didn’t even want his meat touching the onions or peppers. I can identify with that. I used to be the same way when I was younger. Anyway, even without seasoning the peppers, zucchini, and squash weren’t bad. When we’ve made grilled peppers before we always used oil and seasonings which made them a little slimy. I actually finished everything on my kabob. I’ll have to try zucchini and squash again sometime. I didn’t love them, but I can definitely do them again.

I spent a few more hours visiting before I made the two hour trip back to my wife. It was a great time and I’m so glad I finally got to hear my Uncle Peter play with one of the 3 bands he is currently playing with.

More Color On My Plate

So my wife’s pottery group came over for dinner this evening. It was kind of last minute, so we figured it would be easy to throw some chicken on the grill. I had found a pepper recipe just this morning so it seemed like the perfect chance to try it. If I didn’t like them at least they wouldn’t go to waste. I made southwestern chicken and also some Italian chicken marinated in Italian Dressing.

If you don’t have a BBQ pan for your grill, I suggest you get one. It made it very easy to cook the peppers and keep them off the grill itself so they didn’t burn.

Members of the pottery group brought some salads and such to round out the meal. I wasn’t going near salad, but one of them had a carrot vinaigrette. Since I liked the honey glazed roasted carrots I decided to try some.

I let the peppers cook as long as the chicken since I’m not really sure how long they cook.  As far as I could tell, they looked about the same as any picture of peppers that I’ve seen so I figured they were done.

So when it came time for dinner, I had the most color on my plate than I can recall having in a very long time. I had a southwestern chicken sandwich, carrot vinaigrette, and roasted peppers. OK, maybe I didn’t take a lot of them, but I wasn’t sure I’d like them.  Well, I didn’t like the carrots at all. The peppers were interesting. I didn’t care for the texture. I’m not sure if it’s because they were slimy or crunchy. That made it a little hard to take. However, the taste was not bad. I won’t say I like them, but I do think I can work with them. Maybe a different recipe or maybe cooking them a little more (or less) to change how hard or soft they are.

Do you have any suggestions on how I might prepare peppers so that  will like them? Let me know.

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