Here are a bunch of ideas, slightly inspired by Bittman, on what to put on the barbecue for your last sessions of the summer. Or, if you are like us, as long as you get good produce, be in in the middle of winter!
From top to bottom: Corn with zucchini, purple potatoes with onion, olives, rosemary sprigs as skewers with zucchini, red onion and tomato. All seasoned with more rosemary, pepper, salt, and olive oil. Hubby wasn't quite that hot on the olives, but I loved loved loved them.
Moving on to dessert:
The nectarines were wonderful. I put on a mixture of sugar and mint, and it all caramelized beautifully. The nectarines get so much better with the heating and caramelizing, it's hard to believe it's the same fruit. And I think the heat brings out the flavors even more. The bright flavor of the mint nicely contrasted the fruit - we all wanted more, but sadly I had used the last of our nectarines.
The grapefruit got some sugar, pepper and rosemary - it tasted good, but the grapefruit wasn't sweet enough to start with for my taste. Still, they came out nice and were gone in a heartbeat.