GRILLED SQUASH (PERFECTLY SEASONED!)
Here's how to make the best grilled squash, charred and seasoned to perfection! It's easy to grill up this tasty summer side dish.
Provided by Sonja Overhiser
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Slice the squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, kosher salt, and red pepper flakes (if using).
- Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few pinches of additional salt if necessary.
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
Provided by Sara Foster
Categories Cheese Dairy Herb Pepper Tomato Vegetable Appetizer Side Goat Cheese Basil Rosemary Bell Pepper Squash Zucchini Summer Grill Grill/Barbecue Thyme Dill Parsley Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 35
Steps:
- Grilled Vegetable Antipasto:
- 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
- 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
- 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
- 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
- Crostini:
- Makes 25 to 30 crostini
- 1. Preheat the oven to 400 degrees
- 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
- 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
- 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
- 5.Let cool completely, then store in an air-tight container up to 1 week.
- Herbed Balsamic Vinaigrette:
- 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
- 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
- Herbed Chevre:
- 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
- 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
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- Brush the sliced squash on both sides with 2 teaspoons of the olive oil. Sprinkle with salt and pepper, to taste. Place the squash on the grill and grill until grill marks start to appear and squash becomes tender. Flip and repeat.
- After grilling the squash, remove it from the heat and set it aside on a plate. Drizzle with the balsamic vinegar and gently toss to coat.
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Servings 6Calories 60 per servingTotal Time 30 mins
- For marinade: In a 3-quart rectangular baking dish, whisk together vinegar, olive oil, garlic, oregano, and salt. Add zucchini and onion, stirring to coat. Marinate at room temperature for 10 minutes.
- Meanwhile, lightly coat a grill pan or grill wok with cooking spray. For a charcoal grill, preheat grill pan on an uncovered grill directly over medium coals for 15 seconds. Using a slotted spoon, remove zucchini and onion from marinade and place in the grill pan. Reserve marinade. Grill vegetables for 5 to 6 minutes or just until tender and lightly brown, stirring occasionally. Stir in the tomatoes. Grill about 1 minute more or until tomatoes are heated through. (For a gas grill, preheat grill. Reduce heat to medium. Preheat grill pan as directed. Add vegetables as directed. Cover and grill as above.) Remove vegetables from the grill pan. Place on a serving platter. Drizzle reserved marinade over vegetables. Toss to combine.
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