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July 19, 2022

Recipes for Grill-Out Favorites for Summer Suppers

We tried two new recipes out on Lee and our friends Sam and Lucy over the Fourth of July weekend.  They were both hits, so I am passing them along to you.  Both can be prepped early and held, so that you can spend more time with your guests.  The Greenbrier House Grillmaster, Jack, rounded out the main course with roasted potatoes.  For a red, white and blue dessert, I served vanilla bean ice cream with wild blueberry sauce and strawberries that had marinated in limoncello.  A bottle of Spanish Cava added some sparkle to our evening!

Summer Supper Recipes

Zucchini and Tomato Packets

3 medium zucchini and/or summer squash, sliced

1 pint cherry tomatoes

2 t olive oil

1 t dried oregano

1/2 t dried basil

1/2 t sea salt

1/4 t black pepper

1/2 c crumbled feta cheese

This recipe features tomatoes and squash from our garden.

Garden-fresh vegetables are delicious in this recipe. Photo by Kamala Bright.

Combine zucchini, tomatoes, olive oil, herbs, salt and pepper in a large bowl.  Pour onto a sheet of heavy duty foil.  Fold top and ends to form a packet.  Grill for 12 minutes on a medium-high grill.  Sprinkle with cheese before serving.  Makes six servings.  Note:  This recipe also works well in the oven.  Place the foil packet on a cookie sheet and bake for 20 minutes in a 450 degree oven.

Grilled Tilapia with Zesty Mustard Sauce

2 T olive oil

2 T butter at room temperature

1 t Dijon mustard

1/2 t grated lemon peel

1/2 t Worcestershire sauce

1/4 t black pepper

4 fish fillets (about 4 oz each)

1 1/2 t paprika

1/4 t salt

1/2 lemon

2 T minced fresh parsley

Lightly oil a grill basket. Combine butter, mustard, lemon peel, Worcestershire sauce, and pepper.  Stir until blended and set aside.  Sprinkle both sides of fish with paprika and salt.  Grill fish, in oiled basket, over high heat.  Cook about 6 minutes, turning halfway through.  The fish will flake easily when done.  Remove to a serving platter.  Squeeze lemon over hot fish and top each fillet with butter mixture.  Garnish with Parsley.  Makes four servings.