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SIZZLE FOR A CAUSE! Invoca is celebrating National Grilling Month with our customers!

Community Manager
Community Manager

It’s that time of year again- Invoca is “chopping it like it’s hot” and excited to celebrate National Grilling Month with our customers! 

What’s your favorite recipe on the grill- or smoker? Do you have a go-to marinade? Respond in this  post with either a picture of one of your favorite grill creations, your favorite recipe, or both. 

In exchange for your participation, you will get entered to win a $200 gift card to either Omaha Steaks or BBQGuys (whichever you’d prefer) & we will automatically donate $25 in your name to Operation BBQ Relief, an organization that delivers BBQ meals in times of need, feeding first responders and communities affected by natural disasters. (Learn more here).

Not a huge griller?- Just wing it! Würst comes to würst, we’ll have the opportunity to make a donation on your behalf! Franks in advance! 

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*Please note all submissions will be added to our celebration post on Linkedin at the end of July where you and your company will be tagged.  

*To submit, make sure you’re logged into the community through the question mark on the top right of the Invoca platform. 


Contributor Level 2

It helps to prevent the toothpicks from burning during the cooking process.

Contributor Level 2

Vegetable Panzanella


  • 2 Zucchini; Halved Lengthwise 
  • 2-3 Bell Peppers (Red, Orange or Yellow); seeded & Quartered
  • 16oz Cherry Tomatoes; Halved
  • 1 English Cucumber; Sliced into rounds & halved
  • 1 Lg Red Onion; quartered 
  • 1 French Baguette; cut horizontally & then in fourths
  • 10 LG Basil Leaves; chopped
  • 1/4 Cup EVOO
  • 2 garlic cloves, minced
  • As much Parmesan as your heart desires 🧀💛


  • 1/2 Cup EVOO
  • 2 Tbsp Capers; rinsed & chopped + 1 Tsp Brine
  • 2 Tbsp White Wine Vinegar
  • 1 tsp Dijon Mustard
  • 2 garlic cloves, minced
  • Salt & Pepper


  1. Heat grill over Medium-High heat. (Sorry Charcoal lovers- I only know how to cook with gas)
  2. In a large bowl, combine cut cucumbers and cherry tomatoes.
  3. In a small bowl, whisk together 1/4 C olive oil & 2 cloves of minced garlic. Spread over remaining cut veggies & bread. 
  4. In a second small bowl, whisk together dressing.
  5. Once grill is pre-heated, add zucchini, peppers and onion. Cook about 12 minutes or until you have a nice char, turning every 3 minutes. Remove vegetables and allow to cool.
  6. Place bread on grill & toast until golden- about 4 minutes.
  7. Once cool, cut all grilled veggies & bread into bite size pieces and add to bowl with cucumber & tomatoes. 
  8. Toss with basil leaves & dressing allow to sit for 10 minutes.
  9. Top with your parmesan & enjoy!




Oh my gosh, @tynerwilliams, this sounds (and looks) absolutely delightful! Thank you so much for your contribution! 

I love any recipe that calls for an unlimited amount of cheese. 💛 Thank you for sharing!