Broccolini With Grilled Zucchini Summer Squash Recipes

THE NEXT FOOD NETWORK STAR: JAG'S BROCCOLINI WITH GRILLED ZUCCHINI & SUMMER SQUASH

Steps:

• Heat a saute pan over low heat
• Add pine nuts and toast lightly
• Set aside
• Add remaining 2 ounces achiote oil to the heated saute pan
• Add the blanched broccolini and season with salt and freshly ground black pepper
• Increase to medium-high heat
• Add sliced garlic and continue to cook until slightly toasted, about 1 minute
• Add grilled zucchini, summer squash and halved cherry tomatoes
• Add butter and toss lightly until butter melts
• Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star
• Food Network has not tested this recipe and therefore, we cannot make representation as to the results
• Bring water to a boil
• Preheat grill to high heat
• Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper
• Set aside
• Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color
• Place seasoned zucchini and squash on hot grill
• Cook for 2 minutes on each side
• Set aside

GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING

Steps:

• Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
• Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

BROCCOLINI WITH GRILLED ZUCCHINI & SUMMER SQUASH

Steps:

• Bring water to a boil. Preheat grill to high heat. Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color. Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside. Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts. This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.