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

Be the first to Write a Review

Pin It

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.

Prep Time 25 minutes

Cook Time 5 minutes

Servings 4

Serves 4.

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).