Recipe courtesy of Sam Carroll
and
Cody Carroll
Grilled Summer Squashes with Chow-Chow Chimichurri
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1293
- Total Fat
- 137
- Saturated Fat
- 19
- Carbohydrates
- 22
- Dietary Fiber
- 9
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1097
- Total: 50 min
- Active: 40 min
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:
- 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.