My friend Dina brought some home grown zuchinis for us! we love home grown fresh veggies any time. So here is one dish with zuchini we made today!

If you take small zucchini and cut them lengthwise, you'll find that it's really easy to grill. I suggest sprinkling a little Parmesan cheese over them before you serve.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutesYield: Serves 6
Ingredients:
3 medium zucchini cut into 1/2-inch-thick slices
3 tablespoons olive oil
2 teaspoons oregano
2 garlic cloves, minced
1/4 teaspoon rosemary
salt and pepper
Preparation:
Preheat grill. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt and pepper. Grill until zucchini is tender, about 4 minutes per side.

Vegetable Medley (grilled)

Ingredients

• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried basil
• 3 large ears fresh corn on the cob, cut into 3-inch pieces
• 2 medium zucchini, cut into 1/4-inch slices
• 1 medium yellow summer squash, cut into 1/4-inch slices
• 1 medium sweet onion, sliced
• 1 large green pepper, diced
• 10 cherry tomatoes
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 1/4 cup butter

Directions

• In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly.
• Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Grilling or roasting corn this way transports me back to Mumbai, this is the time you'll see vendors everywhere roasting corn. The vendor usually roasts the corn on a charcoal grill. I used my stove top instead but you can use your grill for this too. I like the convenience of doing it inside, so I can multitask a the same time. To be honest I used to want a gas stove top, but I'm finding out, that it's easier to use the electric stove top as the heat is a little slower and you can leave whatever you're roasting on the griddle and work on other things simultaneously.

Corn on the cob

Cayenne Pepper

Salt

Lime or Lemon cut into half

Remove the husks off the corn.

Place the corn on a wire cooling rack or the contraption I have is like a little griddle or roaster with holes, which I place on my stove top.

Cook or roast the corn evenly and keep rotating the corn till it is brown all over.

Mix the salt and cayenne pepper, dip the lemon half into this mixture and apply on the corn.

Enjoy the hot and sour flavor of corn.