The Fourth of July is right around the corner. That means it’s time to light up the grill. And does it honestly get any more lesbi-licious than a dyke standing over a grill? I don’t think so! We’ve actually been firing up the grill since the beginning of May. Pretty much all of our dinners are cooked outside these days because it’s just too damn hot to turn on an oven or stand over a pot at the stove.

Here are some of my favorite vegetarian recipes for the grill. I hope you enjoy them as much as I do.

Grilled Corn on the Cob
Ears of corn
Butter
Parmesan cheese

1. Pull back the husk on your corn, but leave the greens attached. Remove all of the corn silk and rinse each ear of corn under cold water. Set aside.

2. After all of your corn has been cleaned, judiciously slather each ear with butter, then sprinkle with Parmesan cheese. Pull the greens back up over the corn, making sure there aren’t any little openings. (If there’s a few, that’s OK. You just don’t want to start a grease fire on the grill from all that butter.)

3. Cook on the grill, turning occasionally so that the corn cooks evenly on all sides. The tips of the husks will get a little charred. That’s OK. Use a pair of tongs to pull back the top of the husks to check and see if the corn is ready. It will have turned a darker shade of yellow. If it still looks pale, leave it on the grill a while longer.

Grilled Summer Squash
Zucchini or yellow crook-neck squash
Olive oil
1 medium onion
fresh thyme
Salt and pepper to taste

1. Cut the squash into quarter-inch slices. Then cut the onion into saute slices. (Basically, cut the onion in half, then make quarter-inch slices following the veins of the onion). In a mixing bowl, toss the veggies with the fresh thyme, olive oil, and salt and pepper.

2. Tear off a large piece of aluminum foil. Place the veggies in the middle, then fold the edges of the foil into the middle and seal it up by crimping the foil tightly.

3. Place this on the grill and turn occasionally so that the veggies cook evenly on both sides. This is another time when you’re just going to have to use your tongs to open up the foil to check and see if the veggies are done.

I’ve also done this with eggplant, mushrooms, peppers, and tomatoes. You could put these on kabob stick instead of wrapping them in foil. It’s all good.

I’m sure most of you have your own tricks of the trade. If you’re a grill master, why not share some words of grilling wisdom in the comments section?

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