Building our patio a few years back was one of the best idea’s I pushed to get built. Sometimes my husband needs a little nudge to start a huge project around the house – the carpenters house is never finished. I can’t truly say that as my house is awesome and more than 90% done. We were having a large family gathering and I wanted some place outside for everyone to gather. And even though he had plenty of notice he finished the blue stone patio the day before the event.
That’s all water under the bridge now; we have had so many gatherings out there over the years. It is a wonderful place to talk, laugh, visit, relax and eat. On beautiful days and when we don’t have plans one of us sends the other a text to meet on the patio after work. Some of my favorite nights are spent out there relaxing. Keeping with the theme of relaxing, visiting and talking; dinner needs to be something that can be cooked on the grill, simply prepped and a not a lot of fuss.
Tuesday was such beautiful day out; I received the patio text and couldn’t wait. I was determined to make dinner an afterthought. We had some zucchini and summer squash from the garden, I had some Italian sausages in the freezer. I was thinking simple and light. My mother-in-law stopped over as I was heading out the patio with my glass of wine, and of course she joined me for a glass. She was planning on making one of her simple eggplant and spaghetti sauce dishes and had a fresh loaf of bread. After a second glass of wine we called my father-in-law and asked him to walk over with the bread and the eggplant.
Dinner turned out excellent and I wanted to share my in-laws eggplant recipe with you all because it is 3 ingredients and NO FUSS.
No fuss Eggplant
1 Medium or 2+ small (depending on how many for dinner)
1 jar of your favorite jar sauce
Half a package of mozzarella chopped
Cut up the eggplant and place in your cooking vessel, I use my cast iron for the grill it works out great
Cover with sauce and mozzarella and then loosely with tinfoil and cook on medium low heat for about 10 minutes.
1-2 summer squash
1 small onion
1 Tbs butter
Fresh crack black pepper
Cut up all the squash in similar size pieces, you want them to all cook at the same time. Slice the onion and take a square of tin-foil (adjust size for how much you cut up) we are making a foil packet – I use these ALL the time on the grill and sometimes in the house. Salt and pepper and add the butter and then fold 3 sides several times to create a packet. They are very easy to grill; even flipping occasionally so they do not burn. I like mine cooked to al dente so about 10-15 minutes and they are done. Leave the packet closed so they stay warm until everything else is done.