Grilled Summer Squash With Charred Chickpeas, Raisi

Name: Grilled Summer Squash With Charred Chickpeas, Raisins + Garlic-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium, mixed summer squash (such as zucchini, yellow, pattypan), cut lengthwise into 1-inch wedges; 3 tablespoons olive oil, divided; 1/2 teaspoon lemon zest plus lemon wedges for serving; Kosher salt and freshly ground black pepper; 2 (15-ounce) can chickpeas, drained and rinsed; 4 garlic cloves; 1/4 teaspoon cayenne pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; 2 tablespoons chopped parsley; 1/4 cup golden raisins; 1 cup whole milk Greek yogurt

Servings: persons

3 medium, mixed summer squash (such as zucchini, yellow, pattypan), cut lengthwise into 1-inch wedges
3 tablespoons olive oil, divided
1/2 teaspoon lemon zest plus lemon wedges for serving
Kosher salt and freshly ground black pepper
2 (15-ounce) can chickpeas, drained and rinsed
4 garlic cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
2 tablespoons chopped parsley
1/4 cup golden raisins
1 cup whole milk Greek yogurt

1
Preheat grill to medium-high. While grill heats, combine 2 tablespoons olive oil and lemon zest in a large rectangular dish; add squash and turn to coat. Season squash with salt and pepper.
2
Finely grate garlic cloves (you should have about 1 teaspoon). Toss chickpeas with 1 tablespoon oil, 1/2 teaspoon garlic, cayenne, paprika and cinnamon. Season with salt and pepper. Place a large square of foil on a work surface; place chickpeas in the center. Crinkle and gather the edges of the foil to create a packet. (Reserve bowl.)
3
Add squash to one side of the grill and packet on the other. Grill, turning squash and shaking packet occasionally, until squash is tender and chickpeas are lightly browned, about 8 to 12 minutes. Transfer squash to a serving platter and return chickpeas to reserved bowl. Toss chickpeas with parsley and raisins; scatter over squash. In a small bowl, stir together yogurt and remaining 1/2 teaspoon garlic; season with salt and pepper. Spoon yogurt over vegetables, drizzle with olive oil if desired, and serve with lemon wedges.

395

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 3 medium, mixed summer squash (such as zucchini, yellow, pattypan), cut lengthwise into 1-inch wedges, 3 tablespoons olive oil, divided, 1/2 teaspoon lemon zest plus lemon wedges for serving, Kosher salt and freshly ground black pepper, and more.

Yes, Grilled Summer Squash With Charred Chickpeas, Raisins + Garlic-Yogurt Sauce 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!

Grilled Summer Squash With Charred Chickpeas, Raisins + Garlic-Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions