Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Grilled Summer Squash with Fresh Herbs



Posts : 17847
Thanked : 877
Join date : 2013-01-12

Grilled Summer Squash with Fresh Herbs

Post by Lobo on Sat 23 Jan 2016, 10:38 pm

Grilled Summer Squash with Fresh Herbs

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
If you’ve ever planted zucchini or summer squash, you know that at some point, you’ll wind up with more than you know what to do with. That’s the time to pull out this recipe. Grilled squash is delicious on its own—and when tossed with fresh herbs, tastes amazing. You’ll be grateful for that garden surplus!

  • Printer Friendly Version

  • 246


  • 3 lb. assorted summer squash, such as zucchini, yellow
      summer squash and pattypan squash
  • 2 Tbs. olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper, to taste
  • 1/3 cup fresh herbs leaves, such as parsley, tarragon and mint,
      larger leaves roughly torn

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.


Prepare a medium-hot fire in a grill. Place a steel grill fry pan on the grill, cover the grill and preheat.

Cut the zucchini and summer squash crosswise on a sharp diagonal about 1/2 inch thick. Cut the pattypan squash in half crosswise. Place in a large bowl. Add the 2 Tbs. olive oil, season with salt and pepper and toss to coat.

Place the squash in the preheated fry pan, cover the grill and cook for 3 to 5 minutes. Uncover the grill, add the herb leaves and cook, tossing occasionally, until the squash are tender and nicely browned on all sides, 2 to 3 minutes more. 

Transfer the squash to a platter and drizzle with a little olive oil. Serves 6 to 8.

Williams-Sonoma Kitchen

Related Tips

  • All About Yellow Squash >
  • All About Zucchini

    Current date/time is Sun 04 Dec 2016, 8:21 pm