Summer Squash with Garlic and Cumin


We just got back from a very enjoyable trip, visiting family in Newport Beach and San Diego! Rich and I really loved consuming our family’s cooking, but it’s time to get back to healthy, but tasty eating! I found his delicious summer squash recipe in Against All Grain by Danielle Walker, Victory Belt Publishing, 2014. It’s made with summertime favorites, zucchini and yellow squash. The preparation is made easy by using the mandolin to slice the vegetables. Then the squash is sautéed with healthy olive oil and seasoned with garlic and cumin! It can’t get any simpler or healthier than that!

Summer Squash with Garlic and Cumin


  • 2 medium organic zucchini, thinly sliced
  • 2 medium yellow squash, thinly sliced
  • 2 garlic cloves, minced
  • 2 tables organic extra-virgin olive oil
  • 1 teaspoon organic ground cumin
  • Sea salt
  • Freshly ground pepper
  • Cilantro for garnish, optional


  1. Using a large nonstick frying pan, heat 1 tablespoon olive oil over medium heat. Sauté garlic, until slightly golden. Add the squash. Stir in ½ teaspoon cumin. Season with salt and pepper to taste. Cook for about 5 minutes, stirring occasionally.  Transfer to a dish.
  2. Repeat, using the remaining ingredients. Return first batch of vegetable back to pan. Cook for another 2 minutes. Combine ingredients well and transfer to serving dish. 6 servings.



Healthy Grilled Summer Vegetables

Healthy Grilled Summer Vegetables

Incorporating more healthy vegetables into our diets can be rather difficult, especially during a busy work week. I have found one simple way to do this! By taking advantage of the lovely summer produce available right now, you can grill them either indoors or outdoors. Luckily, I bought a great nonstick grilling pan several years ago, so grilling indoors is an easy option for me. A lot of the preparation can be done in advance, by slicing the vegetables ¼-inch thick and storing them in a food storage bag in the refrigerator. You can even prepare the seasoned olive oil, applied right before grilling, ahead of time too. This is such a simple and tasty way to eat more vegetables!

Healthy Grilled Summer Vegetables


  • ½ small eggplant
  • 1 medium zucchini (8 inches)
  • 1 medium yellow squash (8 inches)
  • 1 medium red bell pepper
  • ¼ cup Organic extra-virgin olive oil
  • 1 teaspoon Organic oregano
  • Sea salt
  • Freshly ground pepper


  1. In a small bowl, whisk together the oil and oregano. Add salt and pepper to taste and mix thoroughly.
  2. Lightly brush the seasoned oil on the vegetables. If using a nonstick grilling pan, cook each side over medium heat for a few minutes, until dark grill marks appear. Serve immediately.

Healthy Grilled Summer Vegetables


Grilled Zucchini and Yellow Squash


This simple and healthy vegetable dish can be done indoors or outdoors on the grill!

  • 1 medium zucchini (8 inches)
  • 1 medium yellow squash ( 8 inches)
  • 2 tablespoons organic extra virgin olive oil
  • 1/2 teaspoon dry organic oregano
  • Sea salt
  • Freshly ground pepper

Add the oregano to the oil by rubbing and crushing it between your fingers. Let it sit for about 15 minutes. Add salt and pepper to taste. Sliced the zucchini and squash on the diagonal about 1/4 inch thick. Brush both sides with the oil. Preheat a nonstick grilling pan on medium heat. Add the zucchini and squash, grilling each side for about 3 minutes. Serves 4.