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Grilled Zuchini and Summer Squash with Shaved Pecorino Romano

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Process: Simple
Cooking: Vegetables & Sides
Preparation: Quick Cook (up to 30 mins)

Serves: 8

4 medium zucchini, about 6 inches long and 7 ounces each

The idea of marinating vegetables in orange juice and soy sauce seemed a bit wacky to me when a chef buddy made this, but I flipped when I saw the stunning grill marks and flipped again when I tasted the result. A drizzle of honey and dusting of pecorino (a combination made in heaven) make a good thing even better. Just don’t let it sit for more than 1 hour in the marinade, and this will be a guaranteed crowd-pleaser.

Ingredients

4 medium yellow squash, about 6 inches long and 7 ounces each

Marinade
1 cup freshly squeezed orange juice
1⁄2 cup extra virgin olive oil
Juice of 2 lemons
1⁄4 cup honey
1 tablespoon soy sauce, preferably Japanese
5 garlic cloves, peeled and thinly sliced
3 tablespoons chopped scallions, white portion only, slice and reserve the green portion for garnish
2 tablespoons finely chopped shallots
1 tablespoon finely chopped fresh ginger
1⁄4 cup extra virgin olive oil
Kosher salt
Coarsely ground fresh black pepper
1 block pecorino Romano cheese, about 6 ounces
1⁄3 cup chopped scallions, light and dark green portions only
1⁄4 cup coarsely chopped chives
1 tablespoon honey

Techniques Used

Foil Wrapped Brick
Foil Wrapped Brick
Glisten With Oil
Glisten With Oil
Griddle and Grill/Back and Forth
Griddle and Grill/Back and Forth
Optional Savory Herb Brush
Optional Savory Herb Brush

Preparation

1. Trim the ends of the zucchini and yellow squash, split each one lengthwise, and place in an extra- large resealable plastic bag (or divide between two smaller bags). In the blender, or in a medium to large bowl using an immersion/stick blender, combine all of the marinade ingredients and blend until smooth. Pour over the zucchini and squash. Squeeze out any excess air from the bag and close. Roll the bag to evenly coat in the marinade. Refrigerate for 1 hour.

2. Preheat all grates of a well-oiled charcoal or gas grill to medium.

3. Remove the zucchini and squash from the bag, letting all excess run into the bag. Lightly pat dry with paper towels and place in a large bowl. Toss with the olive oil.

Cooking Method

4. Place, cut side down, on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Flip, close the lid, and grill on the second side until well marked, 5 to 7 minutes. If you notice the squash curling slightly around the edges or want to intensify the char, use a grill press(es) or a firebrick(s) wrapped in heavy-duty aluminum foil to weigh them down.

5. Arrange the squash on a serving platter. Sprinkle with salt and pepper. Using a vegetable peeler, cut shavings of the cheese over the top; you will not use all of the cheese. Scatter the sliced scallions and chives over the top and drizzle with honey

© 2009 APL Creative Inc from BBQ25

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