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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 Green Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Summer Squash with Green Sauce Empty Grilled Summer Squash with Green Sauce

    Post by Lobo Sat 23 Jan 2016, 10:42 pm

    Grilled Summer Squash with Green Sauce Img65l
    Grilled Summer Squash with Green Sauce
    Grilled Summer Squash with Green Sauce Translucent
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    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Servings: 4
    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.






    • 25

    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

    Grilled Summer Squash with Green Sauce 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:

    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.
    Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).
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