Bite Of Minnesota: Spicy Grilled Summer Squash
Is everyone still recovering from the 4th of July weekend? Whether or not you had time off from work, it was a beautiful weekend. It’s one of those weekends that us in the Midwest cherish, slathering on sunscreen and following it up with bug spray because let’s face it, we’re outside all day and all night. Laundry and dirty dishes pile up while we absorb warm rays of sunshine with friends and family.
Cooking projects are also shelved as we strive for simple preparation and clean up. At a recent barbecue, we threw slices of summer squash in a plastic bag with some herbs to quickly marinate before grilling. It’s easy to transport and easy to dispose of when finished. You don’t need a recipe for this but I’ve included instructions below. Experiment with different vegetables and seasonings: this method can be used all summer!
Spicy Grilled Summer Squash
4 yellow summer squash or green zucchini
1-2 jalapenos, halved
1 tbsp olive oil
1 1/2 tsp balsamic vinegar
1 tsp Dijon mustard
salt and pepper to taste
fresh herbs, torn: basil, sage, thyme, parsley
Slice the squash or zucchini lengthwise (a.k.a. the long way) into 1/4-inch thick slices. Place in a gallon sized plastic resealable bag (or container) and add jalapenos, olive oil, balsamic, mustard, salt, pepper, and herbs of your choice. Massage or toss gently to infuse flavor throughout vegetables.
When ready to grill, place squash along edges of the grill over indirect heat to cook until the squash softens. Then put squash over direct heat to add the desired char. While you’re at it, grill the jalapenos too. The grilled vegetables can be served hot or at room temperature.