If you haven't tried chef Thomas Keller's iconic zucchini recipe, the time is now! It's a great way to use ripe zucchini and tomatoes, it comes together quickly. To maximize flavor, the zucchini is pan-fried for 5 minutes, then cooked in the oven for an additional 30 minutes. Serve this summery dish alongside crispy chickpeas.
Panzanella is an Italian chopped salad that is made with stale bread to soak up the fresh veggie juices at the bottom of the bowl. This version has the usual tomatoes, in addition to fresh cucumber, snap peas, avocado, and radishes. Serve this with seasoned tofu.
If you need another reason to use your grill this summer, try this refreshing margarita. The watermelon and peaches pick up a slight smoky flavor that is complemented by tangy lime, sweet triple sec, and fresh mint.