I'm getting so many delicious vegetables from my farm share, they take center stage for most of my dinners these days. This was Monday night's dinner.
Plan ahead part: 4 extra chicken breasts cooked ahead on the weekend. Need the whole grill for vegetable side dish.
Purchase one bunch each green and red leaf lettuce. Wash and spin dry. Store in plastic bag with folded up paper towel. Shred two carrots and thinly slice two stalks of celery and store in covered in refrigerator. You now have at least 8 servings of side salad ready for dinners during the week. Much more economical and safer the bagged premade salad. Should last about 5 days.
Have grill heated and ready by 20 minutes before dinner time. Prepare salads first, topping with fresh tomato and cucumber is desired. Pass salad dressing of choice. Reheat chicken and prepare squash as below.
1/2 half cup sliced onion
2 teaspoon butter
1 large 10 to 12 inch summer squash
1/4 cup bottled or home made vinaigrette salad dressing
2 tablespoons minced fresh basil or 2 teaspoons dried
Heat butter in skillet over medium high heat. Saute onions until golden, about 5 to 7 minutes. Keep covered and warm. Cut squash, lengthwise into 1/2 inch slices. Brush each side with vinaigrette. Grill 4 to 5 minutes a side. Place on serving platter. Top with onions and sprinkle with basil. Serves 4.
You could certainly add potato or other starch of your choice if you need extra food at the meal.