What to Grill When It’s Too Hot to Cook: A No-Oven Summer Menu
Today Mary Ann, Annie and I are joining our pals Elizabeth from Pine Cones and Acorns, Kim from Northern California Style, and Juliet from Make Mine a Spritzer for some late summer outdoor cooking! This post is appropriate for our neck of the woods right now. When it’s too hot to think about turning on the oven, the grill becomes the kitchen. This is the menu I turn to every summer: an easy appetizer, a salad that actually holds up as a main, a marinade Steve and I keep coming back to, and a vegetable platter that’s just as good the next day. Nothing here requires you to venture inside.
This year’s tablescape is a little more special than usual. The zinc table was made for us by our friend Jim, who passed away, and every time we set it, I think of him. This time it’s layered with Tory Burch mochaware salad plates, brown Anthropologie melamine dinner plates, and Pottery Barn bamboo flatware, with Hudson Grace tortoise glassware and twig chargers underneath. Floral napkins and a low centerpiece of succulents keep it feeling like summer but easing into Autumn without fighting the heat. I’ve linked everything below, along with a few close substitutes where pieces have sold out.
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The Tablescape
The Tory Burch salad plates are the star of the table. A few great salad plates will change your whole look for a fraction of the cost (and closet space) of a new dinnerware set.
I layered them with some melamine Anthro plates (no longer available I have linked similar below), old willow chargers I have had for years, bamboo flatware (also old) pretty pottery barn napkins and the beaufiful tortoise tumblers I was gifted a few years ago.
I love how the salad plates, a reader favorite, pick up the colors in the succulent centerpiece. I tucked in a few fall leaves as a small nod to the season ahead.
You can also shop all of my recent tablescapes on ShopMy here.
The Appetizer-Three Tomato Brie
I rarely make a complicated appetizer. I am a big fan of interesting jams that can be spread on a soft cheese like Brie and served. This one is super simple to prepare.
Three Tomato Brie Appetizer
Ingredients
- 1 7 oz wheel of brie
- 1 T chopped fresh tomato
- 1 T chopped sundried tomato in olive oil
- 1 t capers
- 1 t chopped basil
- tomato jam to taste
Instructions
- Let brie warm to room temperature. Spread with tomato jam, Chop tomatoes & basil. Sprinkle tomatoes, basil and capers on top. Serve with crackers
The Salad- Grilled Romaine with Corn and Avocado
Have you ever grilled Romaine? It is great on the grill. This recipe is a simple summer favorite for us.
Grilled Romaine Salad
Ingredients
Dressing
- 6 T freshly squeezed lemon juice
- grated zest of one lemon
- 6 T maple syrup
- 2/3 C lemon olive oil
- 3 T white miso paste
- 3 T champagne vinegar
- 4 cloves garlic
Salad
- 1 bag romaine hearts
- 4 ears corn
- 2 avocados
- extra virgin olive oil
- 1/2 c chopped basil
Instructions
- Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside .Pre-heat your grill to high. Husk corn and brush with olive oil. Add the corn and cook on all sides until some of the kernels begin to blacken, about 5-7 minutes total. Remove the corn from the grill and set aside to cool . Once the corn is cool enough to handle, cut the kernels off the cob and place them in a bowl. Cut the avocado in half. Remove and discard the seed. Scoop the avocado from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside. Cut each romaine heart in half. Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve at once.
Skirt steak is a big favorite at our house. I am always looking for a new marinade that we haven’t tried. We all really liked this one.
Michael Symon’s Grilled Skirt Steak
Skirt steak is a regular at our house, and I’m always testing new marinades to keep things interesting. This one has become our all-time favorite.
Steve grilled this to perfection by the way. I think this marinade is our new favorite.
Michael Symons’ Grilled Skirt Steak
Ingredients
- 2-3 lbs skirt steak
- 1 c balsamic vinegar
- 1/3 c brown sugar
- 3 garlic cloves
- 1 t chile flakes
- olive oil
- 3 sprigs rosemary
- salt and pepper to taste
Instructions
- Season the steak liberally with salt and pepper.
In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge.
Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of the marinade from the steak and drizzle it with olive oil.
Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.
Notes
Grilled Vegetables with Romesco Sauce
We love grilled vegetables and love to use the leftovers the next day in an egg frittata. You can use any vegetables you choose for this platter. The leftover romesco sauce can be served on fish, or used as a dipping sauce for an appetizer. It can be frozen as well.
Grilled Vegetables with Romesco Sauce
Ingredients
Romesco Sauce
- 1 large grilled red pepper
- 2 cloves garlic
- 1/2 c toasted or stale bread crumbs
- 2 large roma tomatoes chopped
- 1/2 c toasted slivered almonds
- 2 T parsley
- 2 T red wine vinegar
- 1 t smoked paprika
- 1/2 t red pepper flakes
- zest of 1/2 lemon
- 1/2 c extra virgin olive oil
- salt and pepper to taste
Grilled Vegetables
- 2 small eggplants
- 2 c crimini mushrooms
- 1 yellow pepper
- 1 red pepper
- 2 leeks
Instructions
For the Romesco Sauce
- Pulse the first 10 ingredients in a food processor until very finely chopped. With the motor running, slowly add the oil and process until smooth. Season with salt and pepper.
- For the Vegetables
- Toss the Vegetables in 1/2 c olive oil and 1 clove garlic. Salt & Pepper. Grill in groups on Medium High Heat. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes. Place on platter and serve immediately or at room temperature.
Dessert-Steve’s Homemade Vanilla Bean Ice Cream with Fresh Strawberries
I am not a baker. When anyone comes to our home they either bring dessert, or they are served one of the three deserts I am capable of making. Steve makes great homemade vanilla ice cream. For this meal I topped it with fresh strawberries and a bit of chopped mint.
Steves Simply Delicious Vanilla Ice Cream
Ingredients
- 1 1/2 c whole milk
- 1 c plus two tablespoons granulated sugar
- 1 pinch kosher salt
- 3 c heavy cream
- 1 1/2 T good vanilla extract
Instructions
- In a medium bowl whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least two hours or overnight.
- Process according to electric ice cream makers instructions. Mix until thickened. If you would like a firmer consistency transfer ice cream to an airtight container and freeze at least two hours.
Every time I set that zinc table, I’m reminded how much the people who make our homes what they are stay with us, even after they’re gone. Jim built something we still gather around every summer, and we are reminded of his wonderful friendship.
I hope this menu gives you a few ideas for your own too-hot-to-cook nights. Fire up the grill, pour yourself a glass of Rose , and let dinner take care of itself.
Now let’s pop over and visit my cooking buddies to see what they have prepared for you.
These recipes are so gorgeous and uncomplicated and yummy thank you for sharing! And the table is very beautiful Cindy! Happy summer.:)
Those recipes sound amazing!! I will be trying them this week!!I love your table setting!
Cindy, I am so sorry about your talented friend Jim. Nice to think of him when you use your wonderful table.
I am in awe of your ability to make gorgeous food that tastes great- and also create a stunning table. The TB plates look so good with this mix. I may have to buy those tortoise shell rings. Adore them with the floral napkins!
I am sharing this veggies and Romanesco dip with Max as I need him to make this. We need more grilled veg in our lives. The romaine salad is wow. Love it and pinning and saving it all! x
Hi Kim
Those napkin rings are so reasonable…you can’t go wrong. I finally pulled the trigger a few months ago. I have no idea why I waited! We love grilled veggies!
Hi Pal,
The best laid plans….
I was all set up to be outside this evening for a group of friends to come for dinner. I woke up to find everything wet and it looks like it will be too cool at dinner time. I’m so bummed!
Your menu looks delicious, as always. Sometime I’m going to try the easy Brie/tomato app. I bet it packs a lot of flavor for very little work. Hoping for a little more summer!
Hi Wren
That brie tomato app is so easy…you can’t miss!!
Your outdoor table setting is very lovely and the recipes sound and look scrumptious.
Hi Linda
Thank you so much-we love each and every one of these recipes!!
Cindy, there are too many great ideas and dishes here to pick a favorite! They all look amazing!
Hi Elizabeth
Thank you so much! That zuchinni bread looks amazing too!
My mouth is watering. What a feast. And your table is gorgeous.
Hi Mary Ann
Your dinner sounded scrumptious and your table divine!!
Cindy, wow! You knocked it out of the park with this one! Your table, flowers, grilled vegetables, and your dessert all look so beautiful! Pinned it all!
So, so lovely!
We’re always trying to eat more vegetables at our house so thanks for the ideas. Grilled romaine? Sounds intriguing. Off to pin…
Hi Brenda
Grilled Romaine is so simple and yummy!!
Cindy, I just happened to take a skirt steak out of the freezer today to make for dinner tonight. I’m going to go marinate it with your recipe right now. Thank you! It looks so yummy!
I hope you enjoy it Celia!!
Pin Pin Pin! Can’t wait for our Southern California June Gloom to move skedaddle and I can try these recipes on our grill. Will make the whole neighborhood hungry! Thank you for sharing.
SKIRT STEAK MARINADE HERE I COME!
THANK YOU for making MY LIFE EASIER!
XX
I think the “Italian” will love it!
Cindy,
These recipes are perfect and new to me. I love the brie receipt and the skirt steak made my mouth water! What a fun post. I’m off to check what the others have presented.
Karen
Wow! Everything looks amazing! The grilled vegetables with the sauce is really speaking to me!!
The whole menu is so appetizing.
Mary Ann
Cindy! Your entire menu looks delicious. Everything is so colorful! I can’t wait to try grilling romaine and I plan to order a jar of tomato jam and make that appetizer. Maybe I should order two jars, I think it’s going to be my new favorite! Your lake house looks dreamy! The colors and the pea gravel makes me thing of the south of France!
Hi Cindy!
This is one beautiful menu you styled for us!!
I am going to bring the Three Tomato Brie for Father’s Day Appetizer!
( I found an easy recipe for Tomato Jam.)
Thank you for this!
Lynne♥️🥖
My mouth is watering…can’t wait to try them all😍
I kissed a lot of frogs until I found my Prince. He’s almost perfect with a 44 year track record. Problem? He does not like to grill. He does not like to eat smoked/grilled foods! He does not like to eat outside. My learned wisdom in my house: stay inside, use small electric appliances such as crock pots, toaster ovens etc (love my Breville and Wolf countertop ovens) make lots of salads and don’t gritch about it! By the way, your meal looks fab! Will try the Brie!
Cindy! I love how you created an entire menu that can be cooked on the grill (or not at all!). Genius! That steak and the corn salad in particular look amazing. Thank you so much for including me this month!
Hi Sheri
I think your pound cake would be the perfect accompaniment to my meal on the grill. The skirt steak recipe is a winner and we have many!
Wow, I haven’t even had my second cup of coffee and I’m already dreaming of dinner, that steak is to die for!!
We have numerous skirt steak recipes (for the grill) and this one gets a big 5 stars from us! Simple and delicious!