1 post tagged “squash”

View other items tagged “squash:” Photos, Audio, Videos, Books or Links. View “squash” on Vox.

Grilled Vegetables

Apr 17, 2008
4 comments

It's beginning to feel like summer is on the horizon, and summer is often associated with grilling. Now you could go with some boring grass fed steaks or handcrafted sausage/brats, but really what is more fun that corn and squash? It's not warm enough to enjoy these,

Park Grill

but we do own one these. The nice thing about a grill pan is no charcoal, no matches, no flare ups, and grilling year-round, rain or shine is always an option. Of course you're not outside and don't get the full grill experience and flavor, but after proper seasoning of the grill pan and an open window it's remotely close.

Grill Pan

Up first is the grilled corn on the cob. On a regular grill it's smart to soak the corn in water with the husk on and toss the whole thing on the grill, but with a grill pan you can just throw on the already shucked corn. I sprinkled on a little salt and lime zest while they were on the grill as well.

Grilled Corn

It's delicious just as is, but I also tried it with some plain yogurt with cayenne pepper and grated parmesan-reggiano mixed in it. I think sour cream would be better than yogurt, but I used what we had on hand. It brought a nice heat and cooling combo, but I also really like just a squeeze of grilled lime.

Grilled Corn

We'll definitely be making more grilled corn soon and trying out new flavor combinations in addition to just the hot off the grill and a little salt. In this case, simple seems to be best, but I'm always up for something new.

Next up is grilled zucchini. This method puts the cooking first and marinating second, making it good picnic fare later this summer. Below is a list of ingredients.

5-6 zucchini
olive oil
2 T fresh basil
2 T parsley
3 garlic cloves
1/2 C balsamic vinegar
salt and pepper

First, cut the zucchini in thirds lengthwise and preheat your grill / grill pan

Grilled Zucchini Squash

Spray a little oil on the grill pan and lightly brush each side of the zucchini with olive oil and season with salt and pepper as you put it on the grill.

Grilled Zucchini Squash

Cook until the squash becomes soft and develops char lines on the first side then flip to the second side. If you're looking for that extra step, rotate the squash 90-100 degrees (think of the tips of the squash being at 7 then turned to 11 on a clock) on each side for the classic crosshatch grill marks. While you grill the squash in batches, reduce the balsamic vinegar by 1/2 in sauce pan. Chop and mix the parsley, basil and garlic at this time as well.

Grilled Zucchini Squash

As each batch is cooked layer it in a glass pan and sprinkle with olive oil, reduced balsamic vinegar, and garlic/basil/parsley mix. You can incorporate all these ingredients together, making a vinegrate, and drizzle it over the squash, or an accompanying greens salad when ready to serve.

Grilled Zucchini Squash

After all the zucchini has been cooked and layered allow it to marinate and mingle for two hours at room temperature or even better, over night in the fridge. Toss it regularly to help keep everything coated. I adapted this from a number of recipes I found online and they all seemed under seasoned (salt and pepper). Make sure you season at each step to bring out the flavor and don't end up with it just tasting like salt and pepper if you season it only when serving. I would cut up the cooked pieces of zucchini into bite size chunks if you're serving this picnic style, which will also make for easier mixing and more surface area for the vinegrate to seep in.

Grilled vegetables are cheap, easy, and retain their fresh taste. It is a welcomed break from the steaming, roasting or stir frying rut of winter.