Search recipe:
- Grilled Summer Squash
-
- 2 to 3 (or More) Large Summer Squash
- Olive Oil (Flavored)
- Spices to taste
- Directions
- Slice Zucchini or yellow squash lengthwise (works best with larger squash). Place in a plastic baggie with your favorite flavor of olive oil. Leave for 1/2 hour. Remove from bag. Spray with pan spray or brush with olive oil. Sprinkle with desired seasoning -- garlic salt, marjoram, seasoning salt, etc. Grill on gass grill until squash is tender then slice into serving sized pieces.
- Provided by:
- Arlene Flake, Northern Arizona Rancher
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Evans Family Farms
Rick Evans Jr. Gilbert, AZView details |
|
Queen Creek Olive Mill
Alicia Popple / Perry Rea Queen Creek, AZ, 85242View details |
|
Rousseau Farming Company
Will Rousseau Waddell, Arizona, 85355View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Summer Pasta Salad with Roasted Carrots and Basil Vinaigrette
In a blender or food processor, blend the basil, olive oil, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.
Preheat the oven to 400 degrees F.
Toss the carrots together with the olive oil and season with salt and pepper. Spread the carrots out in an even layer on a baking sheet. Roast for 20 minutes or until the carrots are tender and charred on the edges.
Bring a large pot of salted water to a boil. Boil the pasta until a dente. Drain and add the pasta to a large serving bowl. To the pasta, add the basil vinaigrette, toss well. Add the yellow squash, zucchini, fresh corn and spinach. Sprinkle with goat cheese and serve room temp or chilled.
