Posted on May 04, 2010
This dish is simple, yet delicious. Grilling the squashes brings out a soft sweetness and rich flavor inherent in the vegetables. A unique peppercorn is essential to providing a subtle and unusual twist to this classic summer side dish.
Summer Squash, trimmed
Extra Virgin Olive Oil
Hawaiian True-Kona Deep Water Sea Salt
Australian Mountain Peppercorn
Prepare the coals or preheat a gas grill to medium heat.
Slice zucchini and summer squashes into uniform rounds, approximately 1/2 inch thick, on the diagonal. Pour some olive oil into a small bowl. Using a pastry brush or your fingers, coat the slices with the oil on both sides.
Grill the slices over medium heat until the outsides of the squashes are golden brown, flipping to grill both sides, 3-4 minutes per side.
Remove from grill and arrange on a platter. Scatter with Hawaiian Kona Sea Salt and freshly ground Australian Mountain Pepper. Serve immediately.
© 2010 Salt Traders