End Of Summer Grill Out

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THE BEST EXCUSE TO PARTY

Gathering with my friends in the city is a huge priority to my everyday life, and it’s definitely good for your sanity too. Let’s be honest, New York is constantly moving with millions of people, but at the end of the day it can be an extremely lonely city. Taking time out to get together with your few close friends is the perfect remedy for a long, crazy work week.

Recently I shared an inside look at my New York City apartment. I mentioned I would have a special post sharing my outdoor space, so it’s finally time to go out back, and take a look at this fun little porch that has hosted it’s fair share of bbq’s and game nights, and the occasional weekend coffee and bagel date. It’s the perfect place for gathering, and gives us all an excuse to get together.

Today I’m I’m working with the super fun Gather Now campaign, to bring together a few pals to enjoy an end of summer grill out. Our evening of grilling isn’t complete without our hot dogs (we even grilled organic ones), a big ol’ watermelon and fresh veggies. We’re using our charcoal grill (gas grills aren’t allowed in the city) and the best of the best when it comes to charcoal, Kingsford. With a little heat and fire, we have ourselves the essential summer meal.

Now onto the good and yummy stuff… here’s a look at what we mixed up – sharing recipes & more!

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WHAT’S COOKIN’

Any end of the summer grill out consists of the classic basics if you ask me: hot dogs, hamburgers, fruit, veggies & a few appetizers. For the meat, hot dogs are pretty darn easy folks. We grilled up 3 types of dogs – two organic and one all natural brand of hot dogs. Considering our laid back atmosphere for our sunset grill out, I kept it pretty easy all around. Below I’m sharing how I got the perfect grilled vegetables and the most gorgeous watermelon balls.

TIN FOIL GRILLED VEGGIES:

All you need here is your favorite assortment of fresh summer vegetables. I chose tomatoes, mushrooms, onions, squash and zucchini. I followed the below steps to create the perfect season and smoke on my vegetables.

1. Lay a sheet of tin foil on your cookie tray.

2. Dice and slice your vegetables to any size of your liking

3. Arrange your vegetables with you want them to grill next to (this is unnecessary but I always put my tomatoes next to my onions to get some of the juice.)

4. Lightly coat your vegetables in olive oil (I use a brush to evenly spread the oil.)

5. Sprinkle garlic powder, salt and pepper to season

6. Roll up your foiled vegetables and place directly on your hot grill

7. I let these cook until they have a smoky scent and grill marks.

8. Optional – sprinkle an assortment of cheese lightly on top and close your foil around your vegetables, letting them cool until dinner time.

DELICIOUS WATERMELON BALLS:

I picked up a huge watermelon from the farmer’s market across the street, and went to town with my fruit scooper. I’m sure there is a fancy and correct name for this kitchen tool, but for now we will call it “fruit scooper”. I followed the below steps to create the best little pre-dinner bites:

1. Scope out the best looking’ watermelon in the store

2. Slice or ball your watermelon using a “fruit scooper”

3. Place your slices or balls into a serving dish

4. Sprinkle your watermelon with a little salt and pepper – yes that’s right folks!

5. Garnish your watermelon with mint or basel. Optional – add your favorite feta cheese, it adds the best flavor.

THIS POST IS SPONSORED BY GATHER

xoxoalex

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