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Zucchini grills up beautifully when cut into disks, skewered and laid on the grill with a rub of olive oil, salt & pepper. Embellish the flavor with your favorite herbs to make this fancy and make it your own. Just chop the herbs up & sprinkle on afterwards.
The grill is especially friendly to both zucchini and peaches, so here they are together at last. The peaches are especially tender after grilling, so simply slice and arrange with the zucchini. The dressing can be slathered and dripped across the top.
Edamame or soybeans are used as the base for this avocado-edamame guacamole style salad. This can even be served as a dip with tortilla chips. If you cannot find ripe tomatoes, try fresh chopped mangoes instead.
Want something even more refreshing on a hot day summer day then greasy corn chips? Try a simple guacamole with thin slices of jicama and sweet potatoes. I always try to give them a chip like feel by cutting the veggies into rounds or triangles.
Classic all-American meal. The best time to enjoy them is the end of summer when you still long to barbeque and the tomatoes are flavorful and juicy.
