Last Summer BBQ Recipes and Dill Cucumbers
My last BBQ before baby! With the summer coming to an end and the baby coming any day now, we are back in the city for good. This past weekend we grilled for the last time. I so look forward to going to the farm stand every week and picking out all the beautiful veggies to grill for dinner. I’ll try to recreate this one as long as possible before these go out of season.
My friend @Stetts has had these dill cucumbers at her place all summer and I fell in love. Especially for pregnant women – this one is a serious craving if you’re obsessed with vinegar like me. The rest of these veggies have been my go-to on the grill all summer. They all cook so easy and taste amaaazing grilled.
- Portobello mushrooms
- Shishito peppers
- Simple salad w/ dressing – Both the tomato salad and green salad have this dressing on top. Soak tomatoes for 15-20 minutes in dressing before serving. (find recipe here)
- 1 large cucumber
- 1/3 cup chopped dill
- 1/2 cup white vinegar
- 1/3 cup olive oil
- Sea salt to taste
Process for Dill Cucumbers:
- Chop cucumbers
- Mix dill, white vinegar, olive oil and sea salt together
- Let sit for 45 min before eating
Process for Portobello mushrooms and Corn:
- Turn grill on medium heat (make sure it’s clean)
- Clean mushrooms and take off stems
- Drizzle olive oil and sea salt to taste to the inner part of the mushroom, then squeeze a little lemon on top. No need to add the cap of the mushrooms, you keep them on the same side when grilling.
- Place on grill for 10minutes next to the corn in the husk . Yes…Keep the husk on, it makes the corm taste so much better.
- Rotate the corn a few times throughout the 10 minutes. Pull the husk back and eat as is. It literally doesn’t need anything it’s so sweet naturally.
Process for shishito peppers:
- Rinse, dry then add to grill as is for 8 minutes and rotate every few minutes until they start to brown.
- When browned take off the grill and drizzle olive oil, sea salt and a little lemon to taste.
Process for Zucchini:
- Rinse then slice the long way in wedges.
- Drizzle olive oil and sea salt to taste.
- Add to grill for 8-10 minutes until brown.