First time for everything

Squash-'n-ZucchiniIn my many years of cooking outdoors, I've never used a gas grill. I got one free from my few minutes of fame and finally got the nerve to take the helm the other night.

One of our favorite meals is a simple mix of roasted zucchini, fresh tomatoes, thinly sliced basil, lightly toasted pine nuts, cooked pasta and salt, pepper and olive oil. The residual heat of the cooked pasta gently cooks the tomatoes and the dish is best served at room temperature. And, it has hand size pieces for Frankie to grab (if you use amusing shapes of macaroni).

This time, the only difference I made to the recipe is I grilled the zucchini and summer squash. I cut them in quarters, tossed them with oil and grilled them for a while on medium on a cast iron platform. It required 60 grams of propane (in case you were interested in ridiculous details). It was fun, quick and I might even use my gas grill with some regularity. Totally inappropriate for the low 'n slow thing but quite handy for the lightning fast dinner preps.