Grilled Yellow Squash 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 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 YELLOW SQUASH

Steps:

• Preheat the grill for medium heat.
• Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
• Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
• Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

GRILLED SUMMER SQUASH

Steps:

• In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.

GRILLED PIZZA WITH YELLOW SQUASH, MOZZARELLA, AND LEMON THYME

Steps:

• In a small bowl stir together garlic and oil and let stand 15 minutes.
• With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring to plate.
• Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquets. Light briquets. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
• Remove plastic wrap from 2 pieces of rolled-out-pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme. Lightly brush pizzas with some garlic oil and grill, covered, about 5 minutes, or until undersides are golden brown and cheeses are melted.
• Garnish pizzas with thyme sprigs and cut into wedges.
• In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes.
• Alternatively, dough may be made in a food processor. Proof yeast as described above. In food processor process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, it too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough by processing 15 seconds more.
• Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Form dough into 4 balls. Makes enough dough for four 10-inch thin-crust pizzas.
• Lightly brush a baking sheet with olive oil.
• On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter). Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap. Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet. Wrap baking sheet with more plastic wrap to ensure that dough is completely covered. (Chill dough until firm, about 1 hour, and up to 4 hours.)

GRILLED YELLOW SQUASH AND ZUCCHINI

Steps:

• Halve each squash, but do not peel.
• Combine sauce ingredients and brush squash with sauce.
• Place on medium hot grill and cook about 5 minutes on each side, basting frequently with the sauce.

GRILLED YELLOW SQUASH WITH OREGANO

Steps:

• Sprinkle both sides of the squash slices with salt and let the slices drain between paper towels for 10 minutes. Pat the slices dry and brush the top sides with some of the oil. Heat a well-seasoned ridged grill pan over moderate heat until it is hot and in it cook the squash slices, in batches if necessary, oiled-side down first and brushing the tops with some of the remaining oil before turning them, for 3 to 4 minutes on each side, or until they are just tender. Transfer the slices with a spatula to a small platter. In a small bowl whisk together the lemon juice, the orégan, the remaining oil, and salt and pepper to taste, drizzle the dressing over the squash, and sprinkle the squash with the parsley.