Sides for Summer Grilling

This week I made 2 things I wanted to share with you that are perfect for summer. One is a Tangy Coleslaw and the other a Grilled Summer Squash served with a Green Sauce. They are both excellent, and would do very nicely alongside your main entree, preferably grilled, such as burgers, barbequed chicken, sausages, or fish.

I hate most coleslaws. They are either too mayonnaisey, too sweet, or dreadfully boring. I found a recipe that is different: it's very flavorful and uses very little mayo, so it's low in fat. And because of all the fresh veggies, it's a healthier version of the typical slaw.

The other recipe is another lovely veggie side that you will not be able to get enough of. I wished I had made more. Just be careful not too cook the zucchini too long. You want them to hold up on the grill. I ran out of propane tonight, so I used my stovetop grill instead. I actually liked that better than using the BBQ. I was able to retain some of the marinade and scoop that up when I served it. And trust me, you don't want to lose that marinade, with all that lovely garlic!

Tangy Coleslaw

7 cups finely shredded green cabbage (I cheated and bought a pre-shredded coleslaw mix at Pavilions with red and green cabbage as well as grated carrot in it. Your work is done)
1 cup thinly vertically sliced red onion
1 cup grated carrot (not needed if you buy the coleslaw mix I mentioned earlier)
1/4 cup white wine vinegar
2 Tbsp. sugar
2 Tbsp. whole-grain mustard
2 Tbsp. reduced-fat mayonnaise
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground red pepper
Optional: add a dash of hot sauce if you like it a little spicier.

Combine cabbage, onion and carrot in a large bowl. Combine vinegar, sugar, mustard, mayo, and spices in a small bowl, whisk well. Add the mustard mixture to the cabbage mixture, and toss well to coat. Cover and chill 20 minutes. Stir before serving. Doesn't store too well after a day or two, so eat it up or make less.

Recipe adapted from Cooking Light Magazine, June 2008.

Grilled Summer Squash with Green Sauce

For the green sauce:
1/2 cup olive oil
1/4 cup lemon juice
1 shallot, chopped
2 tsp. capers
2 anchovy fillets in olive oil (optional, I don't use them)
1/2 tsp. ground white pepper
1 cup chopped fresh flat-leaf parsley (reserve a little for garnishing)
1/4 cup (or more) chopped fresh basil (reserve a little for garnishing, if you like)

4-5 small zucchini or yellow squash or a combo of each, cut lengthwise into 1/4" thick slices
4 minced garlic cloves
6 Tbsp. olive oil
1 Tbsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Make the green sauce in a food processor and process until smooth. Cover and refrigerate.

Place zucchini in a shallow non-aluminum dish. In the food processor again, combine the garlic, olive oil, thyme, salt and pepper and pulse. Pour over the zucchini slices and let "marinade" for 30 minutes.

Prepare your grill. Place zucchini on rack about 4-6 inches above the fire. Cook, turning once, until just tender, about 4-5 minutes per side, or less, if you like it a little crunchier, but make sure you get grill marks (they add flavor and interest). Transfer to a serving dish and spoon green sauce evenly over the top. Serve immediately. Serves 4.

Recipe adapted from Williams-Sonoma.