Mild-tasting vegetables come to life on the grill. Summer squash, for instance, which tends to be watery and bland, takes on a nutty flavor and meaty texture after a few minutes on the grill. This recipe couldn’t be simpler. Cut the squash lengthwise (rather than in rounds) to keep the slices from falling through the grate, and toss them with the vinaigrette while they’re still warm to help them absorb its flavor.
| ||2 || Tbsp. red-wine vinegar |
| ||¼ || cup extra-virgin olive oil |
| ||2 || Tbsp. lemon juice |
| ||1 || clove garlic, minced |
| ||~ || Pinch of cayenne pepper |
| ||¼ || tsp. kosher salt |
| ||⅛ || tsp. ground black pepper |
| ||4 || medium zucchini, stems removed, cut lengthwise into ½-inch-thick slices |
| ||~ || Oil for coating grill grate |
| ||1 || Tbsp. chopped parsley |
- Heat the grill as directed (see Note).
- Mix the vinegar, olive oil, lemon juice, garlic, cayenne, salt, and pepper in a bowl. Toss the zucchini in 2 tablespoons of the dressing until evenly coated.
- Brush the grill grate with oil. Put the zucchini on the hot grill, cover, and cook until browned and barely tender, about 6 minutes, flipping halfway through. Put on a serving platter.
- Pour the remaining vinaigrette over the zucchini, and serve.
You’ll need a long-handled spatula for this grill recipe. If you have a gas grill, use direct heat set to medium-high (400 to 450 degrees) and be sure the grate is clean and oiled. If you’re using a charcoal grill, use direct heat (the coals should have a lightly ashy appearance) and a 12-inch-by-12-inch bed of coals (about 3 dozen coals); the grate should be clean, oiled, and on the lowest setting. Finally, if you’re grilling over wood, follow the same rules as for charcoal, but make sure the wood is about 3 to 4 inches deep and the grate is set about 2 inches above the fire.
Copyright 2007 Chronicle Books