Today my son’s summer overnight camp in Gambrill State Park had parents’ visiting day. Parents were supposed to bring a dish to share for lunch. Everyone in his unit (besides him) is vegetarian — it wasn’t your usual camp cookout of burgers and hot dogs. There were even a couple of vegan dishes, so it was quite a variety. One of their kitchen cooks contributed a fried rice and vegetable dish that was excellent; there are about 12 cooks so at least he’s eating well.
Back home I need to keep an eye out for arriving B&B guests, though – a couple that’s getting married today. This will be my third bride. They have a beautiful day for wedding photos and I have a perfect evening for the grill. There’s a pregnant couple with a photographer in the alley getting some pictures too. I seem to live on a particularly photogenic alley.
A grilled sweet onion mix is one of the best parts of summer. It’s really easy to make and adds a delicious touch to anything but particularly fish, steak, and vegie burgers. If the meat was marinated, I don’t even add salt and pepper, just brown the vegies. If you don’t have time to marinade, you can put some herbs in the vegies and serve them on or under you main dish, or anytime as a side.
Grilled Onion/Vegies Topping
1 sweet onion
Whatever mushrooms, peppers, zucchini, or other vegies you want to slice and add
1 T butter (olive or avocado oil if you don’t do dairy)
Slice a sweet onion, cut the slices in half, and separate the slices onto a piece of foil. Add sliced mushrooms and if you have squash or zucchini this is a good use for them. Cut up a tablespoon of butter and dab it across the top. Fold over the foil – it doesn’t need to be sealed – they brown better and are easier to stir if you leave the top open a bit.
Grill for 10-15 minutes. If they look done and your main dish isn’t ready, move them to the side or top rack of the grill. Serve over your main dish if you want to jazz it up, or as a bed if you don’t.
