by Stefano Coppola
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2
zucchini, cut into 1 inch cubes
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3
summer squash, cut into 1 inch cubes
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5
garlic cloves, minced
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4 sprigs
rosemary, chopped
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1/2 tablespoon
crushed red chile flakes
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1 sprig
oregano, chopped
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3
lemons
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1/2 cup
red wine vinegar
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2 cups
extra-virgin olive oil
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To Taste
salt & pepper
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sturdy skewers, soaked in hot water for an hour if wooden
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Make Marinade: combine garlic, herbs, chile flake, lemon juce and zest, and vinegar in a mixing bowl. Whisk in oil.
Ask the hotline about this step!Place zucchini and squash into a lage resealable plastic bag, pour marinade over and seal. Allow to marinate at least 30 min, prefferably for a few hours.
Ask the hotline about this step!Preheat grill to high.
Ask the hotline about this step!Remove zucchini and squash from marinade and skewer.
Ask the hotline about this step!Cut unpeeled onions in half and place on grill, turning occasionally. Allow to char on outside. Remove and place into a bowl, covered with plastic wrap to steam.
Ask the hotline about this step!Grill skewers until tender, 5-6 minutes total, turning occasionally.
Ask the hotline about this step!Peel and slice onions. Pull zucchini and squash off skewers, toss with onion, season with salt and pepper. Serve.
Ask the hotline about this step!Can you please confirm that the 2 cups of olive oil isn't a typo??? That seems like an excessive amount of olive oil for the amount of veggies in this recipe!
It's not a typo -- the oil is just for marinating, although you can also drizzle a little over the top after you grill the veggies.
Made your recipe last weekend with some of the first squash of the season. I loved the marinade. Instead of using skewers, we used our grill tray and just tossed the vegetables several times to get them evenly charred. Great recipe!
This recipe sounds wonderful, and I often have an overabundance of summer squash from the CSA share I get through the warmer months. But as an apartment dweller, I get frustrated when recipes call for grilling, which makes them inaccessible to me. It would be nice if the book included optional directions for making grilled recipes under the broiler, even if it's not *quite* the same.
This recipe sounds wonderful, and I often have an overabundance of summer squash from the CSA share I get through the warmer months. But as an apartment dweller, I get frustrated when recipes call for grilling, which makes them inaccessible to me. It would be nice if the book included optional directions for making grilled recipes under the broiler, even if it's not *quite* the same.
This recipe sounds wonderful, and I often have an overabundance of summer squash from the CSA share I get through the warmer months. But as an apartment dweller, I get frustrated when recipes call for grilling, which makes them inaccessible to me. It would be nice if the book included optional directions for making grilled recipes under the broiler, even if it's not *quite* the same.
This recipe sounds wonderful, and I often have an overabundance of summer squash from the CSA share I get through the warmer months. But as an apartment dweller, I get frustrated when recipes call for grilling, which makes them inaccessible to me. It would be nice if the book included optional directions for making grilled recipes under the broiler, even if it's not *quite* the same.
I'm betting that if you put this under a broiler, or even on a skillet, that it would still be delicious. Try it; I will.
congratulations, you are the best
TUTTE LE TUE RICETTE SON DELICIOSE
PERCHE NON TELEFONI ALLA MAMMA....
PLEASE post your risotto
This was delicious! I made the marinade as directed, poured it over chunks of eggplant and zucchini (both from my CSA share) and red onion, let it sit for a couple of hours at room temperature and then grilled it in my grill basket. We loved it! The flavor of the marinade really comes through and the chili flakes were a nice addition. I'll have to remember this recipe next summer when I get 5 pounds of zucchini in one week...
This is really one of those perfect summertime dishes.
It is so so good. We loved both zucchini recipes equally, so we eventually decided this one really deserved to make it into the book.
Has anyone tried this in a pan or the broiler? We don't have a grill?
Could I do this by tossing in a grill basket on barbecue?? barb
How long is a "sprig" or oregano? Is there a weight or volume?
OMG! I can totally eat this! I'm doing this cleanse and am only allowed certain things. This and maybe some grilled salmon fits the bill ;-)
Yay!