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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 Mint Vinaigrette

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

     Grilled Summer Squash with Fresh Mint Vinaigrette  Empty Grilled Summer Squash with Fresh Mint Vinaigrette

    Post by Lobo Sat 23 Jan 2016, 10:40 pm

     Grilled Summer Squash with Fresh Mint Vinaigrette  Img42l
    Grilled Summer Squash with Fresh Mint Vinaigrette
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    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Servings: 8
    If you have ever planted zucchini or summer squash, you know that at some point you are going to end up with more squashes than you know what to do with. That’s the time to pull out this recipe. Grilled summer squashes are splendid on their own, of course. But top them with this simple mint vinaigrette and you won’t mind that garden surplus.






    • 80

    Ingredients:


    • 4 zucchini, about 1 1/2 lb. total
    • 4 yellow summer squashes, about 1 1/2 lb. total
    • Olive oil for drizzling, plus 2 Tbs.
    • 2 Tbs. rice vinegar
    • 1/2 cup chopped fresh mint
    • Kosher salt and freshly ground pepper, to taste
    • 1 Tbs. sesame seeds, toasted

    Directions:

    Prepare a medium fire in a grill. Brush and oil the grill grate.

    Cut the zucchini and summer squashes crosswise on a sharp diagonal about 1/2 inch thick. Drizzle with olive oil and toss to coat evenly.

    Place the zucchini and squashes on the grill directly over the heat. Cook, turning once, until nicely grill-marked on all sides, about 2 minutes per side.

    Transfer the zucchini and squashes to a large bowl. Add the 2 Tbs. olive oil, the vinegar and mint and toss to coat evenly. Season with salt and pepper. Sprinkle with the sesame seeds and serve immediately. Serves 6 to 8.

    Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).

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