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DEL.ICIO.USYummy grilled squash: Believe it, it’s real
The Atlanta Journal-Constitution
My garden is so cursed that we can’t even grow a decent amount of summer squash. Depending on how you feel about squash, though, that could be a blessing in disguise. Yellow summer squash is bland and nearly ubiquitous this time of year, along with its partner in crimes against tastebuds, zucchini. So a little less in the back yard is a good thing, because we’ve been getting steady supplies from our CSA, Cane Creek Farm. And local farmers’ markets abound with the stuff, as do co-workers’ gardens.
So: What to do to add some flavor and use up a bunch of it? We loved this vinaigrette for grilling, which adds so much more flavor than the marinade we’re accustomed to. Adding most of the vinaigrette to the squash right after it comes off the grill, while still warm, helps it absorb better. Zucchini works great too in this recipe from “Mastering the Grill” by Andrew Schloss and David Joachim (Chronicle, $24.95). And, yes, this is really good squash. It goes great with grilled meats. We usually use a vegetable tray for the grill rather than placing the slices directly on the grate, as the recipe advises.
Do you have a sure-fire recipe for squash or zucchini to share? I keep hearing about zucchini bread, but am not ready to go there yet. And I keep getting advised I need to freeze it for a soup mixture, but wonder if frozen squash would be even mushier and blander than it usually is.
Grilled Summer Squash Vinaigrette
6 servings
Hands on: 5 minutes
Total time: 15 minutes
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
Pinch of cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 1/2 pounds summer squash, cut lengthwise into 1/2-inch-thick slices
Oil for coating grill grate
1 tablespoon chopped fresh parsley
Heat the grill to medium high, for direct-heat cooking. Mix the vinegar, olive oil, lemon juice, garlic, cayenne, salt and pepper in a small bowl. Toss 2 tablespoons of this mixture with the squash in a medium bowl or plastic bag until evenly coated. Brush the grill grate and coat it with oil. Put the squash on the hot grill, cover, and cook until browned and barely tender, about 6 minutes, turning halfway through. Put on a serving platter. Pour the remaining vinaigrette over the squash and serve.
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