For omnivores, consider grilled hamburgers, specialty sausages or salmon. For the meats I recommend a grilled onion accompaniment:
- Make a foil packet, double-thick;
- Slice Walla Walla sweet onions into the packet;
- Drizzle with olive oil;
- Close packet and grill to desired doneness. I like my onions quite mushy, so I slice them thin and cook them as long as the meat.
1 ripe peach, chopped (skin optional)
1 tomato, chopped
1/2 jalapeno pepper, seeded and minced
1/4 c diced Walla Walla Sweet onion
1/4 c chopped cilantro or Italian parsley
Lime juice and salt to taste
Mix and serve!
And for the vegetarians, one of my favorite foods in Italy was the Mixed Grilled Vegetables served as an antipasti (appetizer). In fact, we picked restaurants based on their display of antipasti. When I eat these, I'm transported right back to that little trattoria on Capri.
For these you will need a grill rack that prevents all the vegetable bits falling through.
Sliced vegetables of your choice. For example:
Zucchini sliced lengthwise
Walla Walla Sweet onions
Eggplant sliced lengthwise
Tomatoes thickly sliced or halved
Drizzle your vegetables with olive oil. Sprinkle with salt, pepper, and a little paprika. Grill to desired doneness. Then finish with another drizzle of balsamic vinegar. So, so good.
Stock up on summer bounty Thursday 3-7 and Saturday 10-3!