Master Recipe
Grilled Zucchini or Summer Squash
serves four
NOTE: Excess
water evaporates over hot coals so no salting of zucchini or squash
is necessary before cooking.
4 medium zucchini or summer squash (about 11/2 pounds), trimmed and sliced lengthwise into 1/2-inch-thick strips
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
INSTRUCTIONS:
1. Light grill. Lay zucchini or squash on large baking sheet and brush both sides with oil. Sprinkle generously with salt and pepper.
2. Place zucchini or squash on grill. Cook, turning once, until marked with dark strips, 8 to 10 minutes. Remove from grill and serve hot, warm, or at room temperature.
VARIATIONS:
Grilled Zucchini or Summer Squash with Tomatoes and Basil
Whisk 2 tablespoons extra-virgin olive oil with 1 tablespoon balsamic vinegar and salt and pepper to taste in large serving bowl. Add 2 tablespoons minced fresh basil leaves and 1 large tomato, cored and cut into thin wedges, and toss. Follow Master Recipe, cutting grilled zucchini or squash into 1-inch pieces when cooled slightly. Toss zucchini or squash with tomatoes and serve warm or at room temperature.
Grilled Zucchini or Summer Squash with Capers and Oregano
Whisk 1 tablespoon chopped capers, 1 tablespoon red wine vinegar, and 1 medium minced garlic clove in small bowl. Whisk in 2 tablespoons extra-virgin olive oil and season with salt and pepper to taste. Follow Master Recipe, cutting grilled zucchini or squash into 1-inch pieces when cooled slightly. Toss zucchini or squash with dressing and 1 tablespoon chopped fresh oregano in large bowl. Serve warm or at room temperature.