Friends, tonight was one of my very favorite kinds of Sunday Cookouts – the all-grill version! From the sandwiches to the hash to the peas, everything we ate was cooked on the grill. I love nights like this!
The zucchini-potato hash was a concoction I just sort of made up as I went along, and it turned out beautifully. I knew we wanted to have a starchy side to go along with our snap peas, but I’d grown tired of the Usual Suspects – and, frankly, thought maybe it would be a better nutritional choice if we enjoyed a little less starch in our dinnertime routine. So I decided to cut the potato with a beautiful yellow zucchini, mix the two together with salt, pepper, nutritional yeast, a pinch of vegan cheddar cheese, and a pat of butter, and heat them in two foil packets (combined) on the grill!
The results were glorious. The zucchini and potato went together so nicely and, after a half-hour of cooking time, each bite was fork-tender and melted in our mouths. We mowed down the entire bowl’s worth and don’t feel a twinge of regret about it. The same goes for the snap peas, which I grilled in another foil packet with a pat of butter and some paprika. They were so tender by the time they came off the grill – and we made our appreciation known by leaving no pea behind!
The chik’n patties held up beautifully as ever, and despite our best efforts we did manage to leave two of them for tomorrow’s lunch. They’ll go very nicely in a couple of wraps!