Saucy Grilled Summer Squash With Chickpeas

One of the most annoying things about cooking outside is that...your kitchen is inside. Gamechanger? Bring your skillet out to the grill, place it on top of a hot zone, and you can grill and saute your veggies side by side. Skewer the mini sweet peppers so they don't fall through the grates and burn. You can also double up, adding the squash pieces onto the skewers for extra char. No grill? No problem—just throw the vegetables under a broiler for a few minutes until charred.

The cooked tomatoes ooze their juices and make the dish super saucy with a hint of smokiness from the cumin. A well-seasoned or enameled cast iron will hold up to the fire and retain heat at high temperatures, making it the perfect place for blistering spiced tomatoes without losing any of their flavorful juices. Protein-packed chickpeas bring texture and makes this dish satisfying as a standalone meal or a flavorful side. Paired with crusty bread or rice, this recipe is a winner whether you're hosting a backyard barbecue or simply seeking to up your outdoor cooking game.