On weekends during the summer my family does a lot of grilling. Anything and everything you can imagine is fair game, from jalapeno poppers to crab cakes, to more traditional things like kebabs, chicken wings, and corn on the cob. Next week we have some pretty tasty plans for grilled stuffed mushrooms and I’m dying to see how they turn out. But so far this summer, this zucchini has been my favorite thing to come off the grill.
This platter has one grilled zucchini and one yellow squash, along with one roasted red pepper and some fresh yogurt cheese balls (labneh) in olive oil. I like to scatter a few fresh herbs on top for munching and because it’s pretty...I used mint here, but basil, parsley, chives, or any herbs you like will work.
This platter will feed four as an appetizer, or two as a meal along with some crusty bread.
For every 1 medium summer squash (such as zucchini or yellow squash), you’ll need:
1 tablespoon olive oil
1 large clove garlic, grated
¼ teaspoon salt
Pinch black pepper
Thinly slice the summer squash, toss together all ingredients, then grill on both sides until tender. Serve warm or room temperature.
To roast red pepper, wash and dry it, then cut it in half and remove the seeds. Place it (cut side facing down) on a cutting board and flatten it slightly with your hands. Place it on the grill (skin side down) or under the broiler (skin side up) and char it (it takes about 10 to 12 minutes under the broiler; do not use oil!). As soon as the pepper is charred, put it in a bowl, cover it, and let it sit for 15 minutes. Peel off the pepper’s skin and serve (don’t run it under water, as this will remove the pepper’s smoky flavor).