Grilling season is here! It seems like everything tastes better with a little char on it in the summertime. Classic favorites such as hot dogs, chicken, and burgers are definite crowd-pleasers at barbeques, but they’re so predictable. Wow your family or dinner guests by incorporating a California favorite into your grilling recipes.
Stone fruits like peaches and apricots are seasonal favorites that Chef Josie Le Balch, of Josie Restaurant and Next Door by Josie in Santa Monica, likes to add to her grilled corn and zucchini medley. Try it out for yourself!
Grilled Corn, Zucchini, and Stone Fruit Medley
2 ears corn, shucked
2 large green zucchini squash, cut in half lengthwise
1 large peach or 2 large apricots, cut in half and pitted
Extra-virgin olive oil
Good quality red wine vinegar
Salt and pepper
1) Brush corn, zucchini, and peach or apricot halves with olive oil. Sprinkle with salt and pepper
2) Grill over medium heat until tender.
3) Cut the corn off the cob and dice the zucchini and peach or apricot into cubes
4) Toss with salt, pepper, a splash of vinegar, and a drizzle of extra virgin olive oil
Serve warm as a side dish and/or with fresh Ricotta on toasted brioche. Also goes nicely over grilled pork tenderloin or chicken.
Makes 4 Servings
This recipe will surely make you an instant BBQ legend. Be careful word doesn’t get out, otherwise you may have people from all over LA lining up at your front door for dinner!
