Calypso Summer Veggie Grill
3 small zucchini squash, sliced
2 small yellow squash, sliced
2 tablespoons olive oil
1 small red onion, chopped
2 cloves garlic, sliced
2 tomatoes, chopped
1/3 cup feta cheese, crumbled
¼ cup fresh basil, torn
1 teaspoon Italian spice seasoning (optional)
Salt and pepper to taste
Toss zucchini, yellow squash and onion with olive oil and stir-fry on stove or in a pre-heated grill basket for 5-6 minutes. Add Italian seasoning and garlic and continue to stir-fry for 2 additional minutes. Remove from heat; add chopped tomatoes, basil and feta cheese. Salt and pepper to taste, toss and serve.
NOTE: This Veg Grill is also delicious served cold. Pack up for great picnic food.
Corn on the Cob with Lime Butter
8 ears corn, shucked, silks removed
1 tablespoon salt
Fill a large pot with cold water. Add salt and corn and bring to a boil. Turn off heat, cover and let sit for 10 minutes and serve.
Lime Butter
3 tablespoons butter, melted
2 tablespoons lime juice, freshly squeezed
Zest of 1 lime
¼ teaspoon cayenne pepper
¼ teaspoon salt
Combine ingredients in small bowl and serve with corn.
