Growing up, my extended family rented a house in Nantucket for a few weeks every summer. Beyond the occasional pizza night, all meals were made at home. And despite the beyond comfortable accommodations, the kitchen was most often stocked with the bare minimum. This is something I’ve now experienced as an adult, when friends and I go in on a weekend rental. The spice rack is expired, if not completely bare; the knives are dull; and the kitchen is barely functional. In Nantucket, my family relied on the grill, a lesson I’ve taken with me to this day! The grill may be smaller than a laptop, but it’ll have to do. And when I’m at a rental, the last thing I want is to blow my grocery money on a bunch of pantry ingredients that I’ll inevitably have to leave behind. All of this is to say that I developed this grill-only recipe using mainly ingredients from the produce aisle (plus a few pantry items almost guaranteed to have in any rental) and intentionally measured so that not a single bit of it will go to waste!
HOT TIP: If the grill is small and you need to work in batches but don’t want the food to get cold: preheat the oven to 200°F, transfer cooked proteins to a sheet pan and cover tightly with foil, and keep warm in the oven until time to serve.
