Roasted Corn & Grilled Peaches

I don't have regular access to an outdoor grill. My life is so hard. However, I do have an oven and a grill pan so I can still make tasty summer produce  treats like roasted corn on the cob and grilled peaches. Observe!

Roasted corn on the cob:

Preheat your oven to 350 and then put your ears of corn (husks still on) on the middle rack. Roast for 40 minutes. Leaving the husks on acts like natures tin foil! As an added bonus, roasting makes it super easy to get all of the corn silk off before serving. Add a little salt, pepper and butter and eat.

Grilled peaches:

Heat your grill pan or grill to medium high. Slice peach or peaches into quarters and brush lightly with canola oil or butter. Sprinkle peaches with cinnamon and then grill about 5 minutes per side. I served mine with blueberry Greek yogurt and it was pretty, pretty, pretty good.

Veggiewich

I made the best veggie sandwich for lunch the other day and again for dinner tonight. I want to eat one everyday forever. I used those weird sandwich thins for bread because I wanted something between a bagel and regular bread, but a pita would work too. And then you wouldn't have to have bought something called "sandwich thins" which kind of makes me feel like the bread people punk'd me. Anyway, I roasted a couple red pepper slices while I was getting my other fixings together and it is totally worth it. Just brush a couple of pepper sections with olive oil and broil 'em in your toaster oven. Spread mustard on one side of your bread and hummus on the other so they become a delicious glue that holds the other ingredients in place. Pile on cucumber slices, pickles, sliced tomato, and cheddar cheese. Slice your sandwich in half and admire it's artistry. Eat like Mr. Fox having french toast, or chew at a normal, relaxed, human pace. Your choice.