Grilled Summer Vegetable Focaccia Sandwich

This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.

Ingredients:
2 heirloom tomatoes, thickly-sliced into rings
2 zucchini, sliced into long, thick wedges
1 Walla Walla sweet onions, peeled and thickly-sliced into rings
2 fennel bulbs, trimmed of green ends and thickly-sliced into rings
Olive oil
Sea salt and fresh ground pepper
Focaccia bread loaf
Lemon-Herb Mayonnaise (see recipe)

Method:
1. Preheat a gas or charcoal grill to medium-high heat. Spread the vegetables out on a baking sheet and drizzle with olive oil and season generously with salt and pepper.

2. Arrange the vegetables on the grill grate and cook 3-4 minutes per side, until all the veggies are softened and slightly charred. Remove and set aside.

3. Cut a loaf of focaccia in half lengthwise, and spread both sides with the Lemon-Herb Mayonnaise. Layer on the tomatoes, zucchini slices, fennel and onions rings on one side, season with a pinch of salt and pepper, then top with the other bread half. Cut into wedges and serve.

Grilled Lemon-Garlic Zucchini

Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Ingredients:
2 medium Costata di Romanesco zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.

2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.

Grilled Garlic Scapes with Lemon & Thyme

Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

Ingredients:
6-8 garlic scapes, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh herbs, such as oregano, parsley or thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper

Method:
1. Heat grill to high. Place the scapes on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.

2. Grill the scapes until the root ends are soft and the tops are just brown. Remove from grill and squeeze a little more lemon juice over top and garnish with the fresh herbs.

Grilled Cauliflower Steaks with Honey & Lemon

Break out the barbecue for these flavorful cauliflower “steaks”!

Ingredients:
2 large heads cauliflower
2 tablespoons olive oil
2 Meyer lemons, zested and juiced
2 cloves garlic, finely minced
1 teaspoon honey
2 teaspoons kosher salt, divided
¼ teaspoon red pepper flakes
¼ cup chopped fresh parsley
¼ cup chopped toasted walnuts
Lemon wedges, for serving

Method:
1. Remove the outer leaves from each cauliflower head, then cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate “steaks.”. In a small bowl, stir together the lemon zest and lemon juice, garlic, and honey.

2. Heat a grill to medium (about 350°). Brush one side of each cauliflower steak with the lemon–olive oil mixture and then sprinkle the brushed sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt.

3. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.

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