With most people having zucchini coming out of their ears, it is a wonder we haven’t seen an explosion of drop and dash at the doorsteps of those who don’t grow it. Honestly, our zucchini we’ve been growing at the church has been a nonstop producer for a month and a half now and, with the exception of the white powdery mildew it has formed, is showing no signs of stopping. Our eggplant, on the other hand, looks mighty healthy but only had one full-sized fruit. It did, however, have a multitude of smaller fruits that will be ready to harvest in the coming weeks, which is good because I love eggplant.
So what is one to do with eggplant and zucchini on a hot summer day? Grill them, of course! Sliced about a half inch thin and drizzled with a little olive oil, salt and pepper, they take only a few short minutes on the grill to make an excellent accompaniment to nearly any barbecued meat or seafood. Or they can be cubed as part of a kabob, if preferred, but I like the sliced versions more myself.