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Categories:
yellow onion garlic red wine vinegar flat leaf parsley cilantro extra-virgin olive oil kosher zucchini
Viewed: 61 - Published at: 5 years agoIngredients
- 1/2 cup yellow onion (6 1/4 ounces/180g; about 1/2 medium onion), finely chopped
- 1 teaspoon garlic (about 1 medium clove), minced or grated
- 2 tablespoons minced stemmed and seeded jalapeno (1 ounce/30g; about 1 jalapeno)
- 1/2 cup red wine vinegar (120ml)
- 3/4 cup roughly chopped flat-leaf parsley leaves and tender stems (45g; about 1 bunch)
- 1/4 cup roughly chopped cilantro leaves and tender stems (15g; about 1/2 bunch)
- 1 cup extra-virgin olive oil (240ml), plus more for brushing
- Kosher or sea salt and freshly ground black pepper
- 2 medium-large zucchini (22 ounces/650g), ends trimmed and zucchini halved lengthwise
- 2 medium-large yellow summer squash (21 ounces/600g), ends trimmed and squash halved lengthwise
Method
- In a medium bowl, combine the onions, garlic, jalapeno, and red wine vinegar and let stand for 10 minutes. Stir in parsley, cilantro, and olive oil, season generously with salt and pepper, and let chimichurri stand for 1 hour.
- When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
- and
- the grilling grate.
- Season the zucchini and squash pieces with salt and black pepper, then lightly brush the cuts sides with oil. Grill the vegetables cut side down over direct heat until well browned but not burned, about 5 minutes. Turn squash and cook skin side down until lightly browned, about 2 minutes longer. Transfer squash to cooler side of grill and continue cooking until just tender (timing will vary depending on squash size and grill heat).
- Chop grilled vegetables into large chunks and arrange them on a plate or in a bowl. Top liberally with chimichurri sauce and serve.
