Grilled Summer Squash With Chimichurri Recipe

1. 1

   In a medium bowl, combine the onions, garlic, jalapeno, 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.

2. 2

   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.

3. 3

   and

4. 4

   the grilling grate.

5. 5

   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).

6. 6

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

* Per serving · 4 servings · Values may vary.