Sunday Dinner: Grilled sausages and spicy summer squash.

After finishing off the pork roast, we tossed a couple of sausages (from Dittmers) on the grill along with some onions and summer squash (CSA box) planks that had been soaked in olive oil, cumin, garlic, and chopped jalapenos. The summer squash idea, which is finished with a cilantro-honey-lime dressing, is from License to Grill. In order to get the chilies cooked (they certainly don't stick to the squash), I poured the remaining marinade over the squash after it came off the grill, then threw it in the toaster oven at 300 degrees for a bit while I grilled the onions.

We accompanied all this goodness with a nice salad (CSA box). Happy happy.