Recipe courtesy of Joshua (JAG) A Garcia

Broccolini with Grilled Zucchini and Summer Squash

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 2 servings
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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


  1. Bring water to a boil. Preheat grill to high heat.
  2. 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.
  3. Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.
  4. 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.

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