We seem to be having an Endless Summer in California right now, even if you’re not a surfer. But that doesn’t even matter, because in California, grilled food is a year-round option.
What’s easier than grilling? Grilling using foil packs.
Two layers of foil. Potatoes sliced into 1/4-inch rounds (no need to peel them–just scrub well). Minced garlic and a mixture of butter and olive oil. Oh, and fresh rosemary, because our house came with a rosemary bush so enormous that there’s no using it up. But the dried stuff will work, too.
Wrap up that foil tightly and put the pack (or packs) on the grill for 25 minutes over a medium-high heat. Toward the end, put some sausages on the grill and cook for 5 minutes (these were pre-cooked sausages), turning occasionally.
Meanwhile, put broccoli florets and some salt and pepper into a steamer, and steam for six minutes.
Enjoy.
Oh, and set some aside for leftovers. Instant lunch.