Grilled Summer Squash with Green Sauce

Name: Grilled Summer Squash with Green Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup olive oil; 1/4 cup lemon juice; 1 shallot, chopped; 2 tsp. capers; 2 anchovy fillets in olive oil; 1/2 tsp. freshly ground white pepper; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup finely chopped fresh flat-leaf parsley; 1/4 cup chopped fresh basil<br><br>; 4 or 5 small zucchini or yellow summer squash, about 1 lb. total, cut lengthwise into slices 1/4 inch thick; 4 garlic cloves, minced; 6 Tbs. olive oil; 1 Tbs. chopped fresh thyme; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper

Prep Time: 25 minutes

Cook Time: 5 minutes

Servings: 4 Serves 4.

Zucchini is one of the most popular vegetables for grilling. It¿s easy to prepare, cooks quickly and is delicious, particularly when served with this tasty green sauce.

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Ingredients:

For the green sauce:

1/2 cup olive oil
1/4 cup lemon juice
1 shallot, chopped
2 tsp. capers
2 anchovy fillets in olive oil
1/2 tsp. freshly ground white pepper
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
4 or 5 small zucchini or yellow summer squash, about 1 lb. total, cut lengthwise into slices 1/4 inch thick
4 garlic cloves, minced
6 Tbs. olive oil
1 Tbs. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Directions:

To make the green sauce, in a food processor, combine the olive oil, lemon juice, shallot, capers, anchovies, white pepper and the coarsely chopped parsley. Process until smooth. Transfer to a bowl and stir in the finely chopped parsley and the basil. Cover and refrigerate until ready to serve.

Place the zucchini in a large, shallow nonaluminum dish. In a small bowl, mash together the garlic and 2 Tbs. of the olive oil with the back of a spoon until smooth. Whisk in the remaining 4 Tbs. oil, the thyme, salt and black pepper. Pour over the zucchini. Cover and let stand at room temperature for 30 minutes.

Prepare a hot fire for direct-heat cooking in a grill. Position the grill rack 4 to 6 inches above the fire.

Place the zucchini on the rack. Cook, turning once, until just tender, 4 to 5 minutes per side.

Transfer to a serving dish and spoon the green sauce evenly over the top. Serve immediately.

Serves 4.

Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).