Grilled Summer Squash with Basil Vinaigrette
Grilling summer squash is the most delicious way to eat it, as the heat caramelizes the natural sugars and gives the planks charred, smoky edges and a tender bite. Brushed with a zesty, herbaceous basil vinaigrette while they're still warm allows incredible flavor to soak in.
Yield: 4 servings
Ingredients
- 1/3 cup Basil Vinaigrette
- 1 teaspoon kosher salt
- 2 medium sized yellow summer squash (the straighter in shape, the better)
- 1 1/2 tablespoons olive oil
- 5 to 7 cracks of ground black pepper
Instructions
- Make the basil vinaigrette per recipe. Set aside.
- Cut the top stem off the summer squash. Then slice vertically into 1/4 inch planks. (That width is important for proper cooking time and sturdiness.) Toss with salt and let sit for 10 minutes. While you are waiting for the squash, preheat the grill to medium high heat. We want the grill to be nice and hot for searing, and you really can't overcook summer squash.
- After 10 minutes, pat the summer squash dry with a few paper towels. This will whisk away all the water that the salt has removed from the summer squash to give it great texture and flavor when on the grill. Brush both sides with olive oil and black pepper.
- Place squash on the grill horizontally. Let cook, undisturbed, fro 5 to 6 minutes. At this point lift one plank up and see if there are nice grill marks. Flip if so, and cook for another 5 minutes with the cover closed. When summer squash has nice sear marks and is pretty tender, remove from grill.
- While summer squash is hot, drizzle the basil vinaigrette over the planks liberally, and brush to coat. Season with flaky salt that you sprinkle over the top and enjoy.