Grilled Summer Squash With Fresh Mint Vinaigrette
These grilled zucchini and summer squashes are a delightful addition to any outdoor gathering. They boast a beautiful char from the grill and are tossed with a flavorful combination of mint, sesame seeds, and a touch of vinegar. Savor the smoky notes and fresh herbaceous taste in every bite as you enjoy this simple and delicious dish.
— Constant Cookbook
Ingredients
- 4 zucchini, about 1 1/2 lb. total
- 4 yellow summer squashes, about 1 1/2 lb. total
- Olive oil for drizzling, plus 2 Tbs.
- 2 Tbs. rice vinegar
- 1/2 cup chopped fresh mint
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. sesame seeds, toasted
Instructions
- Prepare a medium fire in a grill. Brush and oil the grill grate.
- Cut the zucchini and summer squashes crosswise on a sharp diagonal about 1/2 inch thick. Drizzle with olive oil and toss to coat evenly.
- Place the zucchini and squashes on the grill directly over the heat. Cook, turning once, until nicely grill-marked on all sides, about 2 minutes per side.
- Transfer the zucchini and squashes to a large bowl. Add the 2 Tbs. olive oil, the vinegar and mint and toss to coat evenly. Season with salt and pepper. Sprinkle with the sesame seeds and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).
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