Grilled Summer Squash!

Grilled Summer Squash!

The simplicity of the summer is something we've come to count on... local, in-season food that is completely delicious.

AND there are times when we might want to step it up a little - take what's local and make something complete unique. This is THE recipe for JUST those times!

Try this Grilled Summer Squash recipe and wow the crowd at your next Summertime gathering.

Summer Squash with Bagna Cauda and Fried Capers

What you'll need:

  • ½ c. extra-virgin olive oil
  • 3½ oz. capers
  • 8 anchovy fillets
  • 6 clove garlic
  • 8 oz. zucchini
  • 8 oz. yellow squash
  • salt
  • 2 tablespoons of Sea Salt Garlic PowerBlend
  • Freshly ground pepper
  • Finely grated zest and juice of 1 lemon
  • 1 tbsp. flat-leaf parsley
  • 1 c. minced parsley leaves

Directions

  1. In a medium skillet, heat the 1/2 cup of olive oil. Add the capers in an even layer and cook over moderate heat until the capers start to sizzle, about 2 minutes; stand back, as the capers may spatter. Reduce the heat to moderately low and continue to cook until the capers are crisp, about 4 minutes longer. With a slotted spoon, transfer the capers to paper towels to drain.
  2. Stir the anchovies and garlic into the olive oil in the skillet. Simmer over low heat until the garlic starts to turn golden, about 10 minutes. Remove from the heat.
  3. Light a grill. Brush the zucchini and squash slices with olive oil and season with salt and pepper. Grill over high heat until they are just tender and nicely charred, about 2 minutes per side. Transfer the zucchini and squash to a platter.
  4. Rewarm the anchovy dressing and add the lemon zest, lemon juice, and minced parsley and Sea Salt Garlic PowerBlend. Drizzle the warm bagna cauda over the grilled zucchini and squash, sprinkle with the fried capers and parsley leaves, and serve. 

Just typing this makes our mouth water!