I really believe summer is the best season for eating. The farmers market is full of bountiful fresh local produce just begging you to take home bags full and savor every last kernel. I have a ritual of getting up early every Saturday morning and heading out to our local city market by myself. Matt has to be at work at 8:30 which means i usually leave my house by 7, which honestly is how i prefer to shop at the city market. By 9:30 it’s crazy packed with slow walkers, tourists, strollers and all kinds of kansas-citians so if you are like me and out to do some serious shopping for the week it gets a little claustrophobic. I know several of the farmers and go back to their tables weekly, chat about life and ask them to pick me out their best tomatoes or whatever they might be selling. There is something so awesome about meeting and knowing the individual who grew your food.
So all that to say that last week i threw together a fast summer dinner totally without a recipe! yikes! i don’t do that too often because i’ve had too many fails in the past- i can always tell Matt doesn’t like something when he cautiously asks “was this from a recipe?” ha! Well i’m proud to say this was an on the fly winner. I call it grilled chicken and veggie salad. original i know 🙂
Grilled Chicken & Summer Veggie Salad
romaine or butter crunch lettuce
2-3 chicken breasts
BBQ sauce- i used a local KC bbq sauce- Rufus Teague Honey Sweet. KC peeps know BBQ
2-3 ears of corn
2 baby yellow squash or 1 large
2 medium zucchini
salad dressing of your choice- i used Brianna’s honey mustard (we are addicted)
Fire up your grill.
Prep your veggies. Cut your zucchini & squash in half lengthwise and then half again and toss with olive oil and kosher salt. Cut your tomatoes in half & rub olive oil on your ears of corn. sprinkle S&P over your chicken breasts.
Place everything on the grill. While grilling brush bbq sauce over chicken breasts. turn veggies and chicken as needed. i cooked the veggies for about 5-7 minutes per side until they are charred a little bit. I usually put the tomatoes cut side down to start and then flip them to finish. They are so great all warm and juice in this salad! Once everything is cooked cut the veggies up smaller, cut the corn off of the cob and then layer into a salad. Top with blue cheese and your favorite dressing. so easy and thrown together, yet so delicious! gotta love an easy summer dinner.
Wife & Mom. Designer & Blogger. Foodie & Cook. Exploring & Enjoying life in Kansas City
Wife & Mom. Designer & Blogger. Foodie & Cook. Exploring & Enjoying life in OKC