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

porties

10 minutes

actieve tijd

1 hour 35 minutes

totale tijd

Begin met koken

Ingrediënten

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

Instructies

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.

Voedingswaarde

Portiegrootte

Serves 4 to 6 as a side

Calorieën

415 kcal

Totale vet

41 g

Verzadigd vet

6 g

Onverzadigd vet

0 g

Transvet

Cholesterol

0 mg

Natrium

497 mg

Totale koolhydraten

11 g

Voedingsvezels

3 g

Totale suikers

6 g

Eiwit

3 g