Tuscan Zucchini & Yellow Squash

This recipe is best on the grill, however we all know that they are still hibernating in our garages. Instead we will broil them to act as if they were grilled and pretend it is 75 and sunny! At this point I have tossed my hands up and have embraced the hand we have been dealt from the weather Gods. No, not really!

If you do not feel like broiling (because you will need to keep your eye on them)…feel free to sauté them on your stove top. In place of fresh herbs, you can definitely substitute dried ones. However, fresh is always better!

This side dish would be great with a mouth watering tenderloin filet from Whispering Pines (you can find in the meat section at Doorganics.com) or lovely chicken leg quarters from Pheasant Ridge Farms.

 

Tuscan Zucchini & Yellow Squash

serves: 4

prep time: 15-20 minutes

cook time: 5-7 minutes

• 2 zucchini, cut into 1 inch cubes
• 2 summer squash, cut into 1 inch cubes
• 5 garlic cloves, minced
• 4 sprigs rosemary, chopped
• 1/2 tablespoon crushed red chile flakes
• 1 sprig oregano, chopped
• 3 lemons
• 1/2 cup red wine vinegar
• 2 cups extra-virgin olive oil
• salt & pepper to taste
• sturdy skewers, soaked in hot water for an hour if wooden
• 2 red onions

1. Make Marinade: combine garlic, herbs, chile flake, lemon juce and zest, and vinegar in a mixing bowl. Whisk in oil.
2. Place zucchini and squash into a lage resealable plastic bag, pour marinade over and seal. Allow to marinate at least 30 min, prefferably for a few hours.
3. Preheat broiler to high.
4. Remove zucchini and squash from marinade and skewer.
5. Cut unpeeled onions in half and place on broiler, turning occasionally. Allow to char on outside. Remove and place into a bowl, covered with plastic wrap to steam.
6. Broil skewers until tender, 5-6 minutes total, turning occasionally.
7. Peel and slice onions. Pull zucchini and squash off skewers, toss with onion, season with salt and pepper. Serve.