Grilled Sum­mer Squash with Jalapeño Chimichurri

The Phoenix - - COMMUNITY - RECIPE COUR­TESY OF TWELVES GRILL & CAFE

IN­GRE­DI­ENTS

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

IN­STRUC­TIONS

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.

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