Recipes
Recipe of the Day
Shows
In the Kitchen
Recipe courtesy of Sam Carroll
and
Cody Carroll
Recipe courtesy of Sam Carroll
and
Cody Carroll
Show:
Cajun Aces
Episode:
Grill Grates and First Dates
Grilled Summer Squashes with Chow-Chow Chimichurri
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 2 servings
Share This Recipe
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 2 servings
Ingredients
2 summer squash, sliced on the bias
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Chow-Chow Chimichurri, recipe follows
Chow-Chow Chimichurri:
1 large green tomato, sliced
1 cup extra-virgin olive oil
2 tablespoons cane vinegar
1/2 lemon, juiced
1/2 cup fresh basil leaves, chopped
1/2 cup fresh garden herbs (parsley, cilantro, sage), chopped
2 teaspoons crushed red pepper flakes
Kosher salt and freshly ground black pepper
Directions
- Preheat a grill for cooking over medium-high heat.
- Add the squash to a bowl and drizzle with the olive oil. Sprinkle with some salt and pepper and toss to coat.
- Grill the squash until tender and nice grill marks appear, 4 to 5 minutes per side. Transfer to a platter and drizzle with the Chow-Chow Chimichurri.
Chow-Chow Chimichurri:
Yield:
2 cups
- Preheat a grill for cooking over medium-high heat. Grill the tomato slices, until nice grill and char marks appear, 3 to 4 minutes per side. Let cool enough to handle, then chop.
- Combine the olive oil, vinegar, lemon juice, basil, herbs and red pepper flakes in a medium bowl and whisk to combine. Add the chopped green tomato and stir to incorporate. Season to taste with salt and pepper.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Michael Tusk
Summer Squash and Tomato Risotto
23m
Advanced
CLASS
PREMIUM
11m
Easy
CLASS
PREMIUM
Vivian Howard
Grilled Corn with Bacon Mayo and Pecorino
6m
Easy
CLASS
PREMIUM
15m
Easy
CLASS
Take a Class on
Food Network Kitchen
Hugh Acheson
Squash Casserole
9m
Easy
CLASS
James Briscione
Grilled Watermelon Salad
20m
Easy
CLASS
