The Test Kitchen

Grilled Summer Squash With Chimichurri Recipe

Name: Grilled Summer Squash With Chimichurri Recipe
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 1/2 cup yellow onion (6 1/4 ounces/180g; about 1/2 medium onion), finely chopped; 1 teaspoon garlic (about 1 medium clove), minced or grated; 2 tablespoons minced stemmed and seeded jalapeño (1 ounce/30g; about 1 jalapeño); 1/2 cup red wine vinegar (120ml); 3/4 cup roughly chopped flat-leaf parsley leaves and tender stems (45g; about 1 bunch); 1/4 cup roughly chopped cilantro leaves and tender stems (15g; about 1/2 bunch); 1 cup extra-virgin olive oil (240ml), plus more for brushing; Kosher or sea salt and freshly ground black pepper; 2 medium-large zucchini (22 ounces/650g), ends trimmed and zucchini halved lengthwise; 2 medium-large yellow summer squash (21 ounces/600g), ends trimmed and squash halved lengthwise

6 servings

분량

10 minutes

활동 시간

1 hour 35 minutes

총 시간

요리 시작

재료

1/2 cup yellow onion (6 1/4 ounces/180g; about 1/2 medium onion), finely chopped

1 teaspoon garlic (about 1 medium clove), minced or grated

2 tablespoons minced stemmed and seeded jalapeño (1 ounce/30g; about 1 jalapeño)

1/2 cup red wine vinegar (120ml)

3/4 cup roughly chopped flat-leaf parsley leaves and tender stems (45g; about 1 bunch)

1/4 cup roughly chopped cilantro leaves and tender stems (15g; about 1/2 bunch)

1 cup extra-virgin olive oil (240ml), plus more for brushing

Kosher or sea salt and freshly ground black pepper

2 medium-large zucchini (22 ounces/650g), ends trimmed and zucchini halved lengthwise

2 medium-large yellow summer squash (21 ounces/600g), ends trimmed and squash halved lengthwise

방향

In a medium bowl, combine the onions, garlic, jalapeño, and red wine vinegar and let stand for 10 minutes. Stir in parsley, cilantro, and olive oil, season generously with salt and pepper, and let chimichurri stand for 1 hour.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Season the zucchini and squash pieces with salt and black pepper, then lightly brush the cuts sides with oil. Grill the vegetables cut side down over direct heat until well browned but not burned, about 5 minutes. Turn squash and cook skin side down until lightly browned, about 2 minutes longer. Transfer squash to cooler side of grill and continue cooking until just tender (timing will vary depending on squash size and grill heat).

Chop grilled vegetables into large chunks and arrange them on a plate or in a bowl. Top liberally with chimichurri sauce and serve.

영양 정보

1회 제공량

Serves 4 to 6 as a side

칼로리

415 kcal

지방 전체

41 g

포화 지방

6 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

0 mg

나트륨

497 mg

탄수화물 전체

11 g

식이섬유

3 g

총 당류

6 g

단백질

3 g