Grilled Summer Squash And Tomato Crostini Recipes

Steps:

• Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

Steps:

• Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

Steps:

• Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

Steps:

• Preheat the grill w/all burners on high for 10 minutes (lid down).
• Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
• Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
• Turn the squash as needed.
• Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
• Enjoy!

Steps:

• Cook pasta according to package, drain.
• In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
• Set aside.
• Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
• Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
• Remove from grill and allow to cool enough for you to handle.
• Cut the veggies into bite-sized pieces.
• Toss pasta and vegetables together in a large serving bowl.
• Top with cheese.

Steps:

• Preheat Grill.
• Arrange veggies on a piece of aluminum foil large enought to form a packet.
• Sprinkle pepper, garlic powder,& salt over veggies.
• Slice butter into desired pieces and place on top of veggies.
• Drizzle with olive oil.
• Seal packet leaving enough room for veggies to steam.
• Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

Steps:

• Place the sliced squash, zucchini, and dressing into a large plastic bag and seal. Marinate in the refrigerator for several hours.
• In a bowl, mix together the cream cheese, Parmesan cheese, dried oregano, dried parsley and pepper. Refrigerate until ready to serve.
• Prepare your grill for medium-high heat. Toast the baguette slices on the grill for 2 minutes per side. Remove from the grill and immediately rub the bread slices with the garlic then drizzle them with olive oil.
• Remove vegetables from dressing. Discard dressing. Grill the marinated squash and zucchini slices for 8 minutes, flipping once.
• Spread the cream cheese mixture onto the toasted baguette slices and top with the grilled summer squash and sliced tomatoes. Season to taste Garnish with fresh herbs if desired.

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.