Summer Eats: Week 7

One of our favorite ways to cook vegetables is grilled in packets.  So versatile- anything goes, as long as what you put in the packet cooks in approximately the same amount of time- and easy.  This week we had Japanese eggplants, red banana peppers, garlic, potatoes, and summer squash, and I chopped it all up, tossed it with olive oil and folded it into packets to grill.

Japanese eggplants. You can leave the skin on. Here you can see that I changed my mind in the middle to switch from rounds to chunks.

Toss it all with evoo, salt & pepper.

Here you can see I added the garlic cloves (peeled) whole, and whatever herbs we got from the farm this week. (I think it was basil and oregano.)

Here is a finished packet, waiting to go on the grill. Note: I spray the inside of the foil with oil just to make sure the food doesn’t stick to it. And I folded down the corner of this packet to distinguish it from the nearly identical packets of potatoes. The potatoes always take the longest to cook.

I will make packets like these with whatever vegetables we have on hand.  Onions make everything taste better.  And then I grill whatever meat/protein accompaniment I pulled from the freezer or was on sale that week.  Tonight it was burgers.

Can I just say that the whole reason I wanted burgers was to eat one with these gorgeous tomatoes on top?

And then, because I am to only tomato-lover around here, I ate the rest of the tomatoes and left the grilled potatoes to them.

Happy eating, friends!

P.S. You can find Week 1, Week 2, Week 3, and Weeks 4-6 of the Summer Eats series here.