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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bobby Flay
Servings: 4
It's amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up. This may seem to be in reverse order—grill, then marinate—but it's a classic Italian technique that creates great results.
2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
¼ cup olive oil
1 tablespoon olive oil
½ teaspoon kosher salt, divided
½ teaspoon fresh coarse ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 pinch red pepper flakes
2 tablespoons finely chopped fresh basil
Heat grill to high.
Brush zucchini and yellow squash with 1 tablespoon oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into ½-inch thick slices.
Whisk together remaining ¼ cup oil, lemon juice, lemon rind, red pepper flakes and remaining ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.