By: Adapted from Stefano Coppola’s recipe on www.food52.com.
Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you’ll have some leftover) to drizzle over a grain salad, or to grill more vegetables.
Time: Preparation 30 mins
Serving: 4 Servings
Ingredients
- 3 lemons
- 5 clv garlic
- 4 rosemary
- 1 oregano
- 2 t crushed red pepper flakes
- 0.5 c red wine vinegar
- 2 c olive oil
- 3 zucchini
- 3 yellow crookneck squash
- salt
- pepper
- 2 red onions
Preparation
Zest and juice the lemons, and combine in a large mixing bowl. Str in the garlic, rosemary, oregano, crushed red pepper, and red wine vinegar. Slowly whisk in the olive oil. Place the squash in a reasealable plastic bag (see note), pour the marinade into the bag, press out any air, and seal. Allow to marinate for at least 30 minutes, up to 3 hours.
If using wooden skewers and not metal ones, place in a shallow dish and cover in warm water to soak for 30 minutes. Prepare grill for cooking over medium-hot charcoal (moderate heat if using gas). Remove squash from marinade (reserve the marinade) and thread onto skewers, spearing the rounds horizontally so that the cut sides will lie flat on the grill. Sprinkle generously with salt and pepper.
Place the unpeeled onion halves on the grill and allow to char, turning occasionally. Remove and place in a bowl, and cover with a plate to steam.
Grill the skewers, flipping them once, until the squash is tender and lightly browned, 6-10 minutes. If you’re using a gas grill, cover while grilling.
Peel and slice the onions and place on a serving platter. Remove the squash from the skewers and toss with the onion. Season lightly with salt and pepper, drizzle with a tablespoon of reserved marinade, and serve. These are equally good at room temperature.
