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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Summer Squash with Fresh Herbs

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Grilled Summer Squash with Fresh Herbs Empty Grilled Summer Squash with Fresh Herbs

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

    Grilled Summer Squash with Fresh Herbs Img10l
    Grilled Summer Squash with Fresh Herbs
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    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!






    • 246

    Ingredients:


    • 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

    Grilled Summer Squash with Fresh Herbs Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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

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