IMG_6101 So this involves a small bit of cooking, grilling, really, so that isn’t the same. We have been grilling corn on the cob, too, keeping the kitchen cool. Lightly coat (husked) ears of corn with olive oil (okay, butter if you must) and pop on the grill. You’ll know when it’s done by the color. Throw some burgers on the grill or lamb kabobs. Yum. I think I need to go to KO and see how it is really done.

GRILLED ZUCCHINI SALAD from 5 casual feast recipes from Sam Jackson (of KO Catering and Pies) in Boston Globe Magazine

Serves 8


1 teaspoon chopped rosemary

1 teaspoon chopped thyme

 3 garlic cloves, minced

Grated zest of ½ lemon

¼ cup olive oil

½ teaspoon salt

½ teaspoon black pepper

2 pounds zucchini, cut lengthwise into ½-inch slices

Small handful fresh mint, roughly chopped

1 cup roasted red peppers, peeled, seeded, and finely sliced

1 small red onion, diced

8 ounces feta cheese, crumbled


¼ cup olive oil

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

½ teaspoon salt

½ teaspoon black pepper

Mix rosemary, thyme, garlic, lemon zest, oil, salt, and black pepper in a large bowl. Add zucchini and allow to marinate for at least an hour. I prepped this in the morning and my house smelled gloriously of garlic all day. I forgot to marinate the zucchini for an hour and it was still delicious. Love a recipe that lets me mess up and is still so good. Heat grill to medium-high heat. ( we used charcoal grill, just watch it and move them to the edge of the grill). Grill zucchini strips for 4 to 5 minutes on each side. Set aside to cool, then slice on a slight angle into chunks. Toss in a large bowl with chopped mint, red peppers, onion, and feta.

In a separate bowl, mix the two oils, vinegar, salt, and black pepper. Toss the salad in the desired amount of dressing and serve.  We had this for lunch the next day – perfect on a bed of fresh greens.

There are three other recipes in this article that I have not yet tried but will. Until I do –  go here for the lamb, salmon and some yummy looking coconut ice cream.

3 comments on “The Summer of Non-Cooking Continued”

  1. Today especially, no cooking inside!!! So hot! Thanks for the recipe and the corn tip (I was wondering how to know when it is done).

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