Cajun Summer Squash Recipes

Steps:

• Preheat a grill for cooking over medium-high heat.
• Add the squash to a bowl and drizzle with the olive oil. Sprinkle with some salt and pepper and toss to coat.
• Grill the squash until tender and nice grill marks appear, 4 to 5 minutes per side. Transfer to a platter and drizzle with the Chow-Chow Chimichurri.
• Preheat a grill for cooking over medium-high heat. Grill the tomato slices, until nice grill and char marks appear, 3 to 4 minutes per side. Let cool enough to handle, then chop.
• Combine the olive oil, vinegar, lemon juice, basil, herbs and red pepper flakes in a medium bowl and whisk to combine. Add the chopped green tomato and stir to incorporate. Season to taste with salt and pepper.

Steps:

• Combine the salt, spices, and thyme in a small bowl. Sprinkle the squash rounds with a teaspoon of the mix.
• Divide the remaining spice mix in half and stir one half into the flour and the other half into the cornmeal.
• Beat together the egg and milk.
• Heat 1 inch of safflower or peanut oil in a deep saucepan or frying pan to 350 degrees.
• Using your hands, quickly toss the squash in the flour and shake off excess. Toss in the milk and egg, then dip in the cornmeal to coat, shaking off excess. Deep-fry for about 2 minutes. Drain on paper towels and serve at once.
• Serve 4.

Steps:

• Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Transfer to a large bowl. Sprinkle with Cajun seasoning; toss to coat.

Steps:

• In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.