We are all about the rooftop grilling this summer! Here are two of my go to recipes that I’ve been making a lot lately.
1 pound large shrimp, peeled and deveined
1/4 cup Extra Virgin Olive Oil
Juice of one large lemon
4-6 garlic cloves, minced (I love garlic so I always use more!)
Sea salt and fresh ground black pepper to taste
1/4 cup chopped flat leaf parsley
Combine all ingredients in a large bowl. Let the shrimp marinate for 30 minutes. Pull out an extra long sheet of aluminum foil and fold it in half so that you have a double layer. Pour ingredients in center of foil and fold one side over and seal the edges. Fold in and seal the other edges. Place packet on the grill and grill for 8-10 minutes
This is my favorite way to make any kind of squash in the summer! They do take a bit of time to cook on the grill, so we always put them on first!
1 Large Zucchini, sliced into 1″ thick pieces
1 Large Yellow Squash, sliced into 1″ thick pieces
1 Small Eggplant, sliced into 1″ thick pieces
1 Red onion, sliced
3 garlic cloves, minced
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Herbes de Provence (you can substitute dried Italian seasoning if you don’t have Herbes de Provence)
1 teaspoon Sea salt
Fresh ground black pepper to taste
Combine all veggies, onion, and garlic in a large bowl. Add Olive oil and seasonings and toss to combine.
Pour all the veggies in the center of the foil and fold one side over and seal the edges. Fold in and seal the other edges. Place packet on the grill and grill for 20 minutes.