Ahhh, the summer garden.  You work and work to get those plants to thrive and prosper, making sure they are watered and relatively pest free.  You’ve seen the summer squash and zucchini grow from blossom to mature size – and now you’ve got more than you know what to do with.  They are everywhere – piling up in the kitchen window or on the porch.  You’ve given them away to family and friends, but they are still multiplying like rabbits.  What on earth do you do with them now?

Have no fear, garden master – for I am here to help.

A quick and easy solution for this summer bounty is close at hand – your outdoor grill.  We’re at the height of grilling season, and once you’ve cooked off that beef, chicken or pork (and it’s resting before serving), keep that grill hot for a simple side dish.

Cut those squash or zucchini into one-inch rounds (or cut one of each and mix them up, you wild and crazy beast), then toss them in some oil with your favorite grill seasoning or just some salt and pepper.  (You could also try marinating them in some Italian dressing beforehand.)

Once the meat comes off, drop those rounds onto the grill, let them cook for about five to seven minutes, then turn them for another five to seven.  You should have some nice grill marks on the veggies and they should soften up when done.

Viola!

Now you have a healthy and tasty summer side dish that will go perfectly with that steak, grilled chicken, or pork loin (and you gave the meat a chance to rest before cutting it – good job, you).

Best of all?  You’ve effectively used some of that over-abundance of squash and/or zucchini from the garden.

Now, what to do with that other dozen?