Grilled Summer Squash With Chimichurri Recipe Recipe

Name: Grilled Summer Squash With Chimichurri Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 jalapeno (1 ounce/30g; about 1 jalapeno); 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

Servings: persons

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 jalapeno (1 ounce/30g; about 1 jalapeno)
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

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
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
and
4
the grilling grate.
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
Chop grilled vegetables into large chunks and arrange them on a plate or in a bowl. Top liberally with chimichurri sauce and serve.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 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 jalapeno (1 ounce/30g; about 1 jalapeno), 1/2 cup red wine vinegar (120ml), and more.

Yes, Grilled Summer Squash With Chimichurri Recipe 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.

Grilled Summer Squash With Chimichurri Recipe

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