Grilled Summer Squash Bruschetta Food

GRILLED SUMMER SQUASH

Steps:

• Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

GRILLED SUMMER SQUASH BRUSCHETTA

Steps:

• Preheat broiler. Line baking sheet with foil; arrange zucchini and squash in a single layer and brush with dressing.
• Broil 4 inches from heat, turning after 4-5 minutes and brushing with dressing after turning, until golden brown, 8-10 minutes.
• Place bread on baking sheet and broil until toasted on both sides.
• Arrange arugula on toasts; brush with dressing.
• Top with alternating slices of both kinds of squash and the cheese.

GRILLED FLATBREAD WITH SUMMER SQUASH

Steps:

• Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough.
• Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate.
• Combine 2 tablespoons za'atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za'atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes.
• Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za'atar, a pinch of salt and the cilantro.

GRILLED SUMMER SQUASH AND TOMATO CROSTINI

Steps:

• Place the sliced squash, zucchini, and dressing into a large plastic bag and seal. Marinate in the refrigerator for several hours.
• In a bowl, mix together the cream cheese, Parmesan cheese, dried oregano, dried parsley and pepper. Refrigerate until ready to serve.
• Prepare your grill for medium-high heat. Toast the baguette slices on the grill for 2 minutes per side. Remove from the grill and immediately rub the bread slices with the garlic then drizzle them with olive oil.
• Remove vegetables from dressing. Discard dressing. Grill the marinated squash and zucchini slices for 8 minutes, flipping once.
• Spread the cream cheese mixture onto the toasted baguette slices and top with the grilled summer squash and sliced tomatoes. Season to taste Garnish with fresh herbs if desired.

GRILLED VEGETABLE BRUSCHETTA

Steps:

• Heat grill to medium heat.
• Brush dressing onto both sides of bread slices.
• Cut squash slices crosswise in half; place on bread. Top with remaining ingredients.
• Grill 6 to 8 min. or until cheese is melted.

GRILLED SUMMER SQUASH (EASY!)

Steps:

• Preheat the grill w/all burners on high for 10 minutes (lid down).
• Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
• Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
• Turn the squash as needed.
• Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
• Enjoy!

GRILLED SQUASH AND ARTICHOKE SALAD

Steps:

• Toss all ingredients except Parsley in a large bowl.
• Chill at least 30 minutes.
• Toss again then serve, garnishing each portion with chopped, fresh parsley if desired.
• Can be served as is, on a bed of lettuce, or in a sandwich or wrap.
• Note: Grilled eggplant or green tomatoes can be substituted for some or all of the squash but the flavor may overwhelm the dish and require adjustments to the seasoning.

GRILLED PIZZA WITH RICOTTA AND SUMMER SQUASH

Steps:

• Preheat grill (or indoor grill pan) to medium heat; use a large baking dish and toss squash and green onions with 2 tablespoons of the oil and season with salt and pepper.
• Grill vegetables until cooked through - 4-6 minutes/side for squash and 1-2 minutes/side for the onions; cut up onions and return vegetables to the baking dish.
• Divide the dough into 4 equal pieces and stretch each into an 8-inch round; brush each side with oil.
• Grill dough until cooked through, about 2-3 minutes per side (it will puff up).
• Dollop ricotta cheese on all four pizzas and top with grilled vegetables.
• Meanwhile, prepare a salad with the arugula and radishes; toss with the vinegar, 2 tablespoons oil, salt and pepper.
• Drizzle pizzas with additional oil and serve with the salad.

GRILLED & MARINATED SUMMER SQUASH

Steps:

• In a container that is long enough to hold squash slices, mix water, tamari, sugar and ginger to make a marinade and set aside.
• Brush some olive oil on one side the squash slices.
• Grill the squash slices with the oiled side down for a few minutes. Brush the top side of squash slices as well.
• When the bottom side is done, flip the squash slices and grill the other side.
• Transfer the squash slices to the marinade and set aside at room temperature or in the refrigerator while you grill the other food or prepare other dishes.
• Infuse love and serve!