Sunday afternoon at Marche Jean-Talon

Summertime visits to the Jean Talon market usually leave me with two thoughts:
1) I should come here more often
and
2) I should do more interesting things with my veggies
On this particular visit, I decided to focus on what was most in season, which happened to be veggies. Although the summer fruits --peaches, nectarines, apricots etc--were beginning to appear, it is still a bit early for the locally grown stuff. So aside from the requisite bag of Alphonso Mangos (which I have become hopelessly addicted to), and a basket of golden cherry tomatoes (it's still a bit early for the tomatoes..though I can't wait for the heirloom tomatoes to arrive in full force), I picked up some asparagus, some zucchini, and some summer squash.

So what does one do with asparagus, zucchini, and summer squash? Grill it, of course! In fact, the asparagus is so fine and so fresh, that I have been munching on it raw, dipped in hummus, but for the zucchini and summer squash, I decided to attempt a variation on this recipe.

Lacking fresh mozzarella and flat-leaf parsley (and not planning on eating 2lbs of grilled squash in one night), I only went as far as the grilling and tossing with garlic and wine vinegar...But not I have a whole container of garlicy, grilled zucchini in the fridge, waiting to be employed to dress up a pizza or a panini.