Grilled Zucchini

Today's harvest from the garden, sitting in my new grilling basket from Sur La Table at Casa Paloma in Chandler.

Ben will be grilling our first zucchini of the season today. Lucky for us, we still have some oranges to use for the zuccini marinade this afternoon. These (behind the zuccini in the photo) are Arizona Sweets from the neighbor's tree. They keep for weeks as long as you put them in a cool spot.

To make Ben's grilled zuccini- First, slice the zucchini lengthwise into 1/2 to 3/4 inch planks or rounds. Squeeze some OJ on the slices and let them sit for about a half hour to absorb the flavor. Right before grilling, spray the squash with a litle mist of EVOO and sprinkle them with garlic salt. Toss the slices on a very hot grill until grill marks appear, flip and cook for a few seconds on the other side.

Check out the varegated purple sage we grow in the herb garden. It almost looks too pretty to chop up and use in a recipe.