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    GRILLED SQUASH WITH HERBES DE PROVENÇE
    from "Raichlen's Indoor! Grilling" by Steven Raichlen

    Here's a simple way to cook summer squash, and if you've ever found these watery vegetables to be lacking in flavor, you'll love the way an indoor grill can caramelize the squash and concentrate its flavor. Herbes de Provence is a blend of Mediterranean herbs. You can buy it pre-blended.

    Serves 2 to 4
    INGREDIENTS (CLICK TO BUY)

    2 yellow squashes or zucchini (12 to 14 ounces total)
    1 to 2 tablespoons extra-virgin olive oil
    Coarse salt (kosher or sea) and freshly ground black pepper
    2 tablespoons herbes de Provence
    1 to 2 cloves of garlic (optional), minced

    Print recipe
    PREPARATION

    1.Trim the ends off the squash. Cut each squash lengthwise into 1/2-inch-thick slices if you are using a contact grill; cut each into 1/4-inch-thick slices if using any of the other indoor grills (see Note). Lightly brush each slice on both sides with olive oil, then season on both sides with salt and pepper. Sprinkle the herbes de Provence and garlic, if using, over both sides of the squash.
    2.Cook the squash, following the instructions for any of the grills listed above, until they are golden brown and tender.
    3.Transfer the grilled squash to a platter or plates and serve at once.
    Note Squash can be cooked on any sort of indoor grill, but whether you slice it thick or thin depends upon the kind of grill you are using. The key to cooking squash on a contact grill is to slice it thick enough so that both sides will come in contact with the grill—ideally about 1/2 inch thick. If you are grilling squash in a grill pan, on a built-in or freestanding grill, or in the fireplace, you'll get the best browning and the richest flavor if you slice it thin (about 1/4 inch thick).

    If You Have A...
    Contact Grill: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the squash on the hot grill, and close the lid. The squash will be done after cooking 3 to 5 minutes.
    Grill Pan: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan then place the vegetables in the hot grill pan. It will be done after cooking 2 to 4 minutes per side.
    Built-in Grill: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the squash on the hot grate. It will be done after cooking 2 to 4 minutes per side.
    Freestanding Grill: Preheat the grill to high; there's no need to oil the grate. Place the squash on the hot grill. It will be done after cooking 3 to 5 minutes per side.
    Fireplace Grill: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the squash on the hot grate. It will be done after cooking 2 to 4 minutes per side.



    Use Yellow Squash
    Product nutrition and information
     Quantity Ingredients Est.Price
      Yellow Zucchini, Medium - $2.49/lb
     Farm Fresh, Med
     
      FreshDirect Herbes de Provence - $3.59/ea
     1oz
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
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