So I mentioned that 2009 is the year I am going to learn how to grill, right? One of the cookbooks I really leaning on is the Culinary Institute of America's Grilling: Exciting International Flavors from the World's Premier Culinary College. That and some Bobby Flay and Mario Batali books I got last year. But this one from the CIA is REALLY great because it does give a whole lot of lessons.
I know that grilled veggies aren't exactly complicated, but since I'm LEARNING I wanted to document it here. The marinade has to be key and these were really great. But this took a ridiculous amount of time to prepare. I could only fit so many strips on the grill! I think I had to make these in about six different batches. The good news is that they taste amazing at room temperature.
|Grilled Summer Squash|
Makes 8 servings
4 garlic cloves, minced
¼ cup rough-chopped parsley
2 Tbsp thyme leaves
½ cup lemon juice
1 cup olive oil
3 tsp salt
1½ tsp ground black pepper
4 yellow squashes
Mix together the garlic parsley, thyme, lemon juice, olive oil, 2tsp of the salt, and 1 tsp of the pepper to make a marinade.
Cut the zucchini and squash lengthwise into ¼-inch-thick strips using a mandolin or a chef's knife. Place the strips in a zip-close bag and pour the marinade over the vegetables. Let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Remove the vegetables from the marinade and allow excess marinade to drain off. Season the slices with the remaining salt and pepper. Grill uncovered over direct heat, turning as necessary, until marked on both sides and tender, about 8 to 10 minutes.
Remove the vegetables from the grill and cut lengthwise into ¼-inch-wide julienne to make grilled squash noodles. Serve immediately.