Too Hot to Turn on the Stove

I love discovering new recipes and DH is a good guinea pig so that makes it fun to cook, but this summer has been a scorcher and that takes a lot of the fun out of cooking. We had a short reprieve from the 100+ temps last week, but they have returned with a vengeance. 116°  today

and that's not even a heat index although our humidity is low compared to a lot of ya'll. We're talking 20%, which makes a difference, but when you work outside, it's just brutal, no matter what the humidity is. DH comes in at noon and is literally drenched. He's very sweet and says he doesn't want to create extra laundry, but I fuss at him and convince him to just change.

Our air-conditioner isn't cooling as it ought to. It won't drop below 78° when it's over 100° outside. We just had the coils replaced so something isn't right and our heating cooling fella isn't picking up when we call. Maybe he didn't like what I fixed for dunner last time he was here. 

So, all of this rambling has to do with the heat. I don't want to turn on the dryer so everything gets hung out on the line:

I am sewing blocks together, but pressing will have to wait because I don't want to spend time with my iron

And turning on the oven and stove after 8 a.m. is something I am desperately trying to avoid. Hence, there has been a lot of grilling going on around here. I have grilled salmon, burgers, shish-kabobs, skirt steak for fajitas, chicken and today it was steak:

                       

And that basket of vegetables was SOO good, thus I'm sharing the recipe with ya'll today.

                                         

The mason jar has kosher salt in it. I had Baby Portobellos and Zucchini to use and when I saw this recipe on Pinterest, I thought it sounded promising:

Grilled Zucchini and Mushrooms

I am linking to her recipe if you want details. I am more of a rustic cook and I just chopped and dumped - it's that kind of recipe. 

Grilled Zucchini and Mushrooms

Sliced Zucchini

Sliced Baby Portobello Mushrooms

Sliced onion

Balsamic Vinegar

Olive Oil

Pepper

Kosher Salt

*Just add the zucchini, mushrooms, and onions to your grill basket. Add some Balsamic Vinegar, olive oil, pepper, and salt. No, I didn't measure. I just splashed some on. Toss. Grill for about 20 minutes - tossing occasionally. That's it! And of course, you can add whatever's on hand that you need to use. The original recipe also calls for yellow squash, but I didn't have any. DH suggested we try it with fresh green chile and we're both addicted to green chile so that WILL happen, but we both just LOVED this. It paired perfectly with steak. Add a sliced homegrown tomato and we had the perfect dinner:

                           

This would have been really good with a sip of wine had it not been noon, but we eat our big meal at noon and something really light for supper and had we had wine, we would have fallen asleep and missed our mineral delivery:

                         

On the menu for tomorrow: grilled pork chops and sweet potatoes. Heck. At this rate, I may not turn on my oven until October!