I shopped, I snapped, and I went indoors.
At home, we have zucchini from the garden, and a cabbage the size of a bowling ball which was a gift from a friend. Today we bought new potatoes, snap peas, and lovely blueberry muffins, bread, and buns from the market.
Plans?
Grilled Cheese Sandwiches
This recipe works best if one person takes care of bun prep while the other one grills the veggies.
On the charcoal grill (and it helps to have a fine mesh grill screen over the regular grill top) ~
• zucchini strips - remove tops and bottoms, slice lengthwise about 1/4 inch thick, brush with olive oil & grill
• onion - cut into slices & grill; yes, they fall apart as slices, but no matter
Toast the burger buns lightly. Crumble cheese(s) on the bottom half of the warm bun, then spread the top half with horseradish mustard or your other favorite spread. I like to use a strongly flavored cheese like Maytag blue.
Assemble the sandwich by placing layers of grilled veggies on top of the cheese layer, topping with garden greens, and then the top of the bun. If you're quick, the heat from the veggies will finish melting the cheese.
When green peppers are available, they make a great addition to this sandwich; use cheddar cheese with peppers.
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