Recipe courtesy of Sam Carroll and Cody Carroll

Grilled Summer Squashes with Chow-Chow Chimichurri

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  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 2 servings
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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

  1. Preheat a grill for cooking over medium-high heat.
  2. Add the squash to a bowl and drizzle with the olive oil. Sprinkle with some salt and pepper and toss to coat.
  3. 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
  1. 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.
  2. 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.
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