Broccolini with Grilled Zucchini & Summer Squash

Name: Broccolini with Grilled Zucchini & Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 2 medium sized zucchini, bias cut; 2 medium sized summer squash, bias cut; 3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided; Salt and freshly ground black pepper; 8 ounces broccolini; 2 tablespoons pine nuts; 2 cloves garlic, thinly sliced; 4 cherry tomatoes, halved; 1 tablespoon butter; 1/2 ounce aged balsamic vinegar, for garnish

Servings: persons

2 quarts water
2 medium sized zucchini, bias cut
2 medium sized summer squash, bias cut
3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided
Salt and freshly ground black pepper
8 ounces broccolini
2 tablespoons pine nuts
2 cloves garlic, thinly sliced
4 cherry tomatoes, halved
1 tablespoon butter
1/2 ounce aged balsamic vinegar, for garnish

1
Bring water to a boil.
2
Preheat grill to high heat.
3
Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper.
4
Set aside.
5
Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.
6
Place seasoned zucchini and squash on hot grill.
7
Cook for 2 minutes on each side.
8
Set aside.
9
Heat a saute pan over low heat.
10
Add pine nuts and toast lightly.
11
Set aside.
12
Add remaining 2 ounces achiote oil to the heated saute pan.
13
Add the blanched broccolini and season with salt and freshly ground black pepper.
14
Increase to medium-high heat.
15
Add sliced garlic and continue to cook until slightly toasted, about 1 minute.
16
Add grilled zucchini, summer squash and halved cherry tomatoes.
17
Add butter and toss lightly until butter melts.
18
Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.
19
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.
20
Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 quarts water, 2 medium sized zucchini, bias cut, 2 medium sized summer squash, bias cut, 3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided, and more.

Yes, Broccolini with Grilled Zucchini & Summer Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!