As we look forward to fall colors and football, it’s not a bad idea to squeeze in a few last meals cooked on the grill and served al fresco. Cooking and eating outdoors always puts people in a better mood. That’s especially true when the menu is hyper-seasonal. There’s something so special about enjoying foods that are only available for a few months or weeks each year — not just because they’re flavorful, but also because they support local farmers. Often, they’re also more affordable.
The main attraction on this week’s menu: a grilled chicken and vegetable entree that’s so simple to prepare that you’ll have time to make a homemade dessert. Start to finish, the dish takes only about 25 minutes once the grill is ready, and because all the ingredients are conveniently cooked together in tidy foil packets, there’s very little cleanup.
Chicken cooked over charcoal often is slathered in barbecue sauce before serving. In this recipe, the boneless breasts are nestled in an aluminum foil “boat” filled with sliced summer squash and cherry tomatoes, then topped with a tangy mustard sauce. The veggies steam as the chicken cooks, and everything comes out moist and tender.
“Hobo meals,” as these foil packets are sometimes called by campers, are great because they’re as versatile as they are easy. If you don’t like zucchini, substitute peppers, onions, carrots or whatever you like. For faster cooking, you also can cube the chicken into bite-size pieces.
This three-course meal for four also includes my Americanized version of one of Italy’s most famous appetizers — a savory bruschetta — that shines a well-deserved light on the exceptional flavor of heirloom tomatoes and fresh basil.