As we inch into a new school year, fall colors and football, it’s not a bad idea to squeeze in a few last meals cooked on the grill and served alfresco.

Cooking and eating outdoors always puts people in a better mood. That’s especially true when the menu is hyperseasonal. There’s something so special about enjoying foods that are only available for a few months or weeks each year. Often, they’re also more affordable.

With that in mind, I decided to take advantage of both the good weather and all the produce being harvested at its peak ripeness .

The main attraction on this week’s menu: a grilled chicken and vegetable entree that’s so simple to prepare that you’ll have time to make a homemade dessert. Start to finish, the dish takes only about 25 minutes once the grill is ready, and beca

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