Grilled Squash and More

Grilled Squash and More Recipe from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Grilled Squash and More is a delicious and healthy dish that is perfect for summer cookouts or weeknight dinners. This recipe features fresh summer squash, red onion, and mushrooms marinated in Italian salad dressing and grilled to perfection. The combination of flavors and textures in this dish is sure to please your taste buds.

History

Grilled vegetables have been a popular dish for centuries, with different cultures putting their own spin on the recipe. The use of Italian salad dressing as a marinade adds a tangy and flavorful element to the dish, making it a favorite among many.

Ingredients

3 medium zucchini and/or yellow summer squash, cut lengthwise into quarters
1 medium red onion, cut crosswise into 0.5-inch-thick slices
8 oz (227 g) fresh mushrooms, with stems removed
0.5 cup bottled italian salad dressing

How to prepare

To broil

Place the vegetables on the unheated rack of a broiler pan.
Brush the vegetables with some of the salad dressing.
Broil the vegetables 3 inches from the heat for 12 minutes or until they are crisp-tender and lightly browned, turning and brushing once with the remaining dressing.

To grill

Brush the zucchini and/or squash, onion slices, and mushrooms with some of the salad dressing.
Grill the vegetables on the rack of an uncovered grill directly over medium to medium-hot coals for 12 minutes or until they are crisp-tender, turning and brushing once with the dressing.
For an indoor electric grill, heat for about 8 minutes or until the vegetables are crisp-tender and lightly browned, turning and brushing once with the remaining salad dressing (you may have to grill half the vegetables at a time).

Variations

Add cherry tomatoes or bell peppers to the vegetable mix for added color and flavor.
Use balsamic vinaigrette instead of Italian salad dressing for a different taste profile.
Top the grilled vegetables with crumbled feta cheese or fresh herbs before serving.

Notes

For a zestier dressing, stir 0.5 tsp finely shredded lemon peel, 2 tbsp lemon juice, 1 tbsp Dijon-style mustard, and 0.25 tsp crushed red pepper into Italian salad dressing before brushing on veggies.

Cooking Tips & Tricks

Make sure to cut the vegetables into uniform sizes to ensure even cooking.

- Marinate the vegetables for at least 30 minutes to allow the flavors to fully develop.

- Use a grill pan or basket to prevent the vegetables from falling through the grill grates.

- Don't overcook the vegetables, as they should be crisp-tender and lightly browned.

Serving Suggestions

Serve Grilled Squash and More as a side dish to grilled chicken or steak. It also pairs well with a fresh green salad or quinoa.

Cooking Techniques

Grilling and broiling are the best cooking techniques for this recipe, as they help to caramelize the vegetables and enhance their natural flavors.

Ingredient Substitutions

You can substitute zucchini for yellow squash or use a different type of mushroom, such as portobello or shiitake.

Make Ahead Tips

You can marinate the vegetables ahead of time and store them in the refrigerator until ready to grill. This makes it a great option for meal prep.

Presentation Ideas

Arrange the grilled vegetables on a platter and garnish with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Grilled Squash and More pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or sparkling water.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled Squash and More contains approximately 150 calories.

Carbohydrates

Each serving of Grilled Squash and More contains approximately 10 grams of carbohydrates.

Fats

Each serving of Grilled Squash and More contains approximately 8 grams of fats.

Proteins

Each serving of Grilled Squash and More contains approximately 3 grams of proteins.

Vitamins and minerals

Grilled Squash and More is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Grilled Squash and More is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking to eat a healthy and balanced diet.

Summary

Grilled Squash and More is a simple yet flavorful dish that is perfect for summer gatherings or weeknight dinners. With a few fresh ingredients and a tangy marinade, you can create a delicious and nutritious side dish that everyone will love.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a sunny Saturday afternoon, and I was browsing through an old cookbook that I found tucked away in the back of my pantry. As I flipped through the pages, a picture of grilled squash caught my eye. The vibrant colors and the delicious-looking dish made my mouth water.

I had always loved cooking, ever since I was a little girl helping my mother in the kitchen. Over the years, I had collected recipes from various places and people, but this one seemed special. It was simple yet sophisticated, and I knew I had to try it.

I decided to make the dish for a family dinner that evening. I gathered all the ingredients – fresh squash, bell peppers, onions, and a variety of herbs and spices. As I chopped and sliced, the fragrant aromas filled the kitchen, and I felt a sense of excitement and anticipation.

I fired up the grill and carefully arranged the vegetables on the hot grates. The sizzle of the squash and peppers as they cooked was music to my ears. I brushed them with a mixture of olive oil, garlic, and herbs, and watched as they transformed into a beautiful, caramelized masterpiece.

When I served the grilled squash and more to my family that evening, they were amazed. The flavors were bold and bright, the textures were perfectly balanced, and the dish was a hit. From that moment on, it became a staple in our household.

As the years went by, I continued to make the recipe for special occasions and family gatherings. Each time, I added my own twist to it – a pinch of this, a dash of that – to make it truly my own. And each time, it never failed to impress.

One day, while visiting a friend in a neighboring town, I shared the recipe with her. She was an excellent cook herself, and I knew she would appreciate the flavors and techniques involved. To my surprise, she told me that she had learned the recipe from her grandmother many years ago.

I was intrigued. I had always believed that recipes were passed down from generation to generation, but I had never heard of this particular dish before. My friend explained that her grandmother had learned it from a neighbor who had traveled to a foreign country and brought back the recipe.

I was fascinated by the story behind the grilled squash and more. The fact that it had traveled from one country to another, through different hands and kitchens, made it even more special to me. I felt a connection to the dish that went beyond just the ingredients and the flavors.

From that day on, I made sure to tell the story of the grilled squash and more to anyone who asked for the recipe. I wanted them to know that it wasn't just a dish I had stumbled upon in a cookbook, but a recipe with a rich history and a legacy of its own.

As I grew older and my hands grew weaker, I passed the recipe down to my own grandchildren. I showed them how to chop the vegetables, season them just right, and grill them to perfection. I watched with pride as they carried on the tradition, adding their own personal touches to the dish.

Now, whenever I sit down to enjoy a plate of grilled squash and more, I am reminded of the journey that brought it to my table. It's not just a meal – it's a story, a memory, a connection to the past and the future. And I am grateful for the role I have played in keeping that story alive.