Grilled Summer Squash Throwback

What do you think of when you think of October and Fall? A 4th of July BBQ in Washington DC! Ok, maybe not, but I haven’t been posting for a while and I had very busy summer. Please forgive me.

OH! Another quiz! What do you think of when I say a grill, ketchup, mustard, relish, buns, and long skinny delicious food?

SQUASH! Eeeeeeeee! Fresh from the Baltimore farmer’s market! I went to visit my girlfriend Alison in Baltimore over the 4th of July weekend and some of my college friends from all over happened to be in Washington DC. They sent over a messenger pigeon with an iPhone strapped to the ankle. After resuscitating the bird from severe exhaustion I picked up the phone and surprisingly I had a text from my good friend Amalia. She invited me to a BBQ at my other friend’s house in DC. I was so excited, and after a brief happy dance and a Zipcar reservation Alison and I were on our way.

We brought the massive amounts of gorgeous organic, summer squash from the farmer’s market to the BBQ assuming there would be plenty unhealthy supplemental food to nosh on. When I arrived at the house I promptly found a knife, olive oil, salt, and pepper, washed and halved the squash, then slathered the pieces in the EVOO, S & P. I headed out back, tongs in hand, and grilled the halves of bright green and yellow delicousness in a matter of seconds over the ridiculously hot coals. Long story short, they turned out amazing and everyone really enjoyed the fresh alternative.

The beautiful summer squashes were simple, sweet, toasty, and amazing! I died and went to patriotic squashy heaven.