Here’s an idea I just came up with…have not tried yet on the grill. Marinate some sliced tomatoes in a balsamic vinaigrette for your drive. Grill up the slices for 3 minutes before flipping. After you flip, put some fresh basil leaves and whole milk mozzarella on top. Let the cheese melt and enjoy as a tasty side. You’d want the slices to be relatively thick and buy a firm tomato, but not too under-ripe.
Another idea is a zucchini boat. Select some good sized zucchini to start with. Cut them in half lengthwise. Hollow out the zucchini with a spoon while saving a quarter inch or so of the meat, reserve what you scooped out. In a separate bowl, dice up some of the remaining zucchini core with thinly diced red and/or yellow bell peppers, small clove of garlic, onion, some corn kernels, and mozzarella and parmesan. Add breadcrumbs and season with salt and pepper and maybe a blackening seasoning (I like Paul Prodhomme’s Blackened Red Fish Magic as a multipurpose spice that is not too salty). If so inclined, you can add canned lump crab meat, but not necessary. Just add enough seasoned breadcrumbs so that the mixture is not too wet.
Since you’re driving, I’d wait to stuff the hollowed out zucchini until grill time. Stuff them so that they look like a twice baked potato and then add some parmesan on top. Give them a foil tent and allow them awhile to cook to let the inside come together.
I’ve made these several times and there are so many adaptations. The thing is I’ve typically done them in the oven, so you’ll need to adapt to that. i guess wrapping them in a large foil ‘oven’ will do well…and them finish them with the top off.
PM me with any questions.
By no means are these traditional southern sides, but they are not northern either. They just taste good.
