Many of the beautiful vines in the garden produce flowers, fruit, and vegetables, but some of those same plants also have edible leaves. Grape leaves have been used for centuries in Greek cuisine and are perfect for steaming or grilling vegetables or fish in.

Grape leaves can be found in the pickle and olive section at the market. Or, fresh leaves can be used as well for this recipe or for Dolmas, the popular Greek snack stuffed with seasoned rice and raisins. If using fresh from your yard, be sure to rinse them very well and boil them for 5 minutes until they are softened. Once you get used to using grape leaves, you might never need foil or parchment paper again.

12 large grape leaves, fresh or jarred
½ cup pitted green olives, finely chopped
Heaping 1/3 cup golden raisins
¼ cup toasted pine nuts
3 tablespoons chopped curly parsley
2 tablespoons extra-virgin olive oil, plus more for grilling
Coarse salt and freshly ground black pepper
Four 4-6 ounce boneless, skinless cod or snapper filets
Grilled yellow and green squash, for serving

Directions:

1. Preheat a gas grill to medium-high or build a medium-hot fire in a charcoal grill. If using fresh grape leaves, drop them in boiling water for 5 minutes until softened, then spread them out on towels to drain.

2. In a small bowl, stir together olives, raisins, pine nuts, parsley, and 2 tablespoons olive oil until combined; season with salt and pepper. Season fish on both sides with salt and pepper.

3. Spread 3 grape leaves on a work surface, overlapping in the center. Evenly spread ¼ of the relish in the center, and place 1 cod filet, folding it if necessary to create an even filet, on top of relish. Fold the grape leaves up and over fish to completely enclose it. Turn the packet over and transfer to a plate. Repeat with remaining grape leaves, relish, and cod. Brush the tops of the packets generously with olive oil.

4. Place packets, oiled side down, on grill and cook without turning for 4 minutes. Using a large flat spatula, flip packets, being careful not to pull the leaves open. Grill an additional 4 minutes and transfer to a plate. Let stand 5 minutes before serving.

5. To serve, put a grape leaf packet on each of four plates alongside some grilled yellow and green squash. Packets can be opened with a sharp knife or kitchen shears and the leaves pulled open to expose the relish-topped fish.

Serves 4.