Grilled Summer Squash with Jalapeño Chimichurri
1 onion, minced 2 cloves garlic, minced 2 jalapeños, seeds removed, cut to small dice ½ cup red wine 1 cup flat-leaf parsley, minced ½ cup cilantro, minced 1 large summer squash 1 cup olive oil Salt and pepper to taste
Mix ingredients for the chimichurri sauce together in a medium-sized bowl and let stand one hour before using to meld flavors. For the summer squash: Cut in half lengthwise and then into 4-inch-long pieces. Roll the cut squash in olive oil and then salt and pepper to taste. Grill squash on a high heat, so that they get a nice char. Plate the squash with a generous amount of chimichurri sauce spooned over it.