Grilled Summer Squash With Fresh Herbs
Grilled Summer Squash with Fresh Herbs is a delightful dish that celebrates the vibrant flavors of the season. Tender zucchini, yellow squash, and pattypan squash are grilled to perfection, imparting a smoky char that is balanced with the freshness of aromatic herbs. This dish is a celebration of simplicity and the bounty of summer produce, making it a perfect side for any outdoor gathering.
— Constant Cookbook
Ingredients
- 3 lb. assorted summer squash, such as zucchini, yellow
- summer squash and pattypan squash
- 2 Tbs. olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 1/3 cup fresh herbs leaves, such as parsley, tarragon and mint,
- larger leaves roughly torn
Instructions
- Prepare a medium-hot fire in a grill. Place a steel grill fry pan on the grill, cover the grill and preheat.
- Cut the zucchini and summer squash crosswise on a sharp diagonal about 1/2 inch thick. Cut the pattypan squash in half crosswise. Place in a large bowl. Add the 2 Tbs. olive oil, season with salt and pepper and toss to coat.
- Place the squash in the preheated fry pan, cover the grill and cook for 3 to 5 minutes. Uncover the grill, add the herb leaves and cook, tossing occasionally, until the squash are tender and nicely browned on all sides, 2 to 3 minutes more. 
- Transfer the squash to a platter and drizzle with a little olive oil. Serves 6 to 8.
- Williams-Sonoma Kitchen
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