Broccolini with Grilled Zucchini & Summer Squash

Total Time:
20 min
5 min
15 min

2 servings

  • 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
  • Bring water to a boil. Preheat grill to high heat.

  • Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.

  • Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.

  • Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.

  • This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

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