Zucchini season is upon us! I put one zucchini plant in my straw bale garden and I can barely keep up with it. I am more inclined to bake with zucchini than cook with it, so these recipes are some of the ones I have tried with grated zucchini. I overheard someone telling a story about anonymously passing along extra zucchini by putting it on someone’s mailbox. So if you are the lucky recipient of some (unwanted?) zucchini, here are some ideas for you.Read More
When I'm meal planning, I struggle to come up with side dishes to round out a meal. With little ones, just getting anything on the table feels like a huge accomplishment! (Side note: I think a really good challenge for a cooking show would be for the chefs to cook a meal and keep a gaggle of kids happy at the same time. Ha!)
This isn’t really a recipe, just an idea for those of you who might also share the same side-dish struggle. It is simple, yummy, and nutritious—the flavors are just really good together. Maybe you can find your snow peas at a farmer’s market this time of year. This side dish takes just a few minutes of prep time and cooks alongside your meat on the grill, so cleanup is easy, too. A win-win in my book. Give it a try next time you grill!
Grilled Snow Peas and Onions
Prep Time: 5 Minutes
Cook Time: 15 Minutes
- Rinse snow peas and pull out the strings.
- Slice onion.
- Add snow peas and onion to a bowl.
- Drizzle with oil—I used avocado oil, but olive oil is also great.
- Season with sea salt and pepper. I added a bit of Lawry’s seasoning salt, too.
- Toss everything together and add to a grill basket.
- Grill the vegetables for about 15 minutes on med-high heat, stirring occasionally.
I made these right next to my burgers and the timing was just about the same for the meat and the veggies. I like a little char on my grilled foods, so watch your veggies and take them off earlier if they are getting too “done” for your taste. Enjoy this taste of summer!