Tuesday, October 12, 2010

Grilled Zucchini and Squash

One of our favorite ways to use zucchini and squash from the farmers market is to put it on the grill and then let it marinade. Sounds backwards doesn't it? I think the key is to cook the veggies until tender and then let then absorb the flavors while warm just like potatoes. I've heard that often enough, they absorb while warm. It tends to be true, but yet, how simple? I was surprised at how much better I liked the veggies this way.

Grilled Zucchini and Yellow Squash
2 medium zucchini
2 medium yellow squash
1 T. olive oil
1/4 t. salt
1/4 t. pepper
1/4 cup olive oil
1/4 t. kosher salt
1/4 t. pepper
2 T. lemon juice
2 T. fresh finely chopped basil or 1 T. dried basil
1/4 t. crushed red pepper flakes

(Variation - grill whole mushrooms and sliced red or green peppers, after brushing with oil, and add to marinade, after grilling until tender - 7-10 minutes.)

Preparation -
Heat grill to high. Cut veggies in half lengthwise. Brush with oil and season with salt and pepper. Grill cut side down until golden about 3-4 minutes. Flip and grill until cooked, about 4-5 minutes longer. Remove from grill and cut crosswise into 1/2 inch thick slices.
Mix together 1/4 cup olive oil, lemon juice, red pepper flakes, 1/4 t. salt and pepper and basil. Add zucchini and squash, mixing well to coat. Cover and let at least 30 minutes (up to 2 hours) at room temperature to marinade. (Note-good sprinkled with Parmesan cheese just before serving.) Serves 4.
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