And that was it! I heated a few store-bought flatbreads on the warm grill and put them on the table with a bowl of olives, one of Marcona almonds, and one of Greek yogurt flavored with lemon juice, garlic, and mint (okay, so maybe I cooked three things), and a plate of cheese. A feast fit for royalty, and with leisurely preparation.
Smoky Baba Ganoush
Fresh young eggplant
A tablespoon or two of tahini
Two or several tablespoons of good-quality olive oil
Smoked paprika or cayenne, optional
Roast the eggplant on a medium-hot grill until blackened. It should collapse when pressed lightly with tongs. Let cool; peel and add flesh to food processor, along with all other ingredients to taste. Process until completely smooth (unless you like it with more texture, of course). Adjust seasonings to taste – it always takes me at least four flavor adjustments to be content. Spoon into a bowl and serve with bread or pita chips for dipping.
Simple Grilled Squash Salad
Best-quality yellow summer squash
A clove or two of garlic
Very tasty olive oil
A squeeze of lemon juice
Chopped herbs – parsley, mint, marjoram, savory, or what’s on hand – if desired
Grill the squash on a medium-hot grill until tender to the touch or until a knife poked into them meets very little resistance. Let cool; slice and mix with crushed or minced garlic, salt, and enough olive oil to lubricate them nicely but not leave them swimming. (Start with a tablespoon or two.) Finish with freshly ground pepper, lemon to taste, and a tablespoon or three of chopped herbs, if using. Serve at room temperature or slightly warm.
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