The Next Food Network Star Jags Broccolini With Grilled Zucchini Summer Squash

THE NEXT FOOD NETWORK STAR: JAG'S BROCCOLINI WITH GRILLED ZUCCHINI & SUMMER SQUASH

Steps:

• Heat a saute pan over low heat
• Add pine nuts and toast lightly
• Set aside
• Add remaining 2 ounces achiote oil to the heated saute pan
• Add the blanched broccolini and season with salt and freshly ground black pepper
• Increase to medium-high heat
• Add sliced garlic and continue to cook until slightly toasted, about 1 minute
• Add grilled zucchini, summer squash and halved cherry tomatoes
• Add butter and toss lightly until butter melts
• Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star
• Food Network has not tested this recipe and therefore, we cannot make representation as to the results
• Bring water to a boil
• Preheat grill to high heat
• Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper
• Set aside
• Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color
• Place seasoned zucchini and squash on hot grill
• Cook for 2 minutes on each side
• Set aside

GRILLED ZUCCHINI AND SQUASH WITH BROWN SUGAR-BOURBON PUMPKIN SEEDS

Steps:

• Preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
• Trim the ends from the zucchini and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
• Remove the zucchini from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if using.
• Preheat a grill for cooking over medium heat.
• Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely, then store in an airtight container at room temperature up to 2 weeks.

GRILLED ZUCCHINI

Steps:

• Toss zucchini with oil, salt and pepper, and grill.

GRILLED BROCCOLINI

Steps:

• Preheat the grill to medium-high heat.
• Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan.

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

GRILLED ZUCCHINI WITH YUMMY LEMON SALT

Steps:

• Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
• Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
• Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.