Squash Anyone?
Ah vacation! It’s so nice to get away, but when you have a garden, you may come home to find a mini vegetable explosion! Here’s what was waiting for me when I got home after a week: 21 yellow squash (a new variety this season called “golden egg), green beans, sugar snap peas, beets, and a large colander of mixed salad greens! I haven’t gotten out to cut the Swiss chard yet, but there’s a huge bunch waiting to be cooked.
Yes, gardening has it’s advantages, but it can be pretty challenging when it all comes at once. Besides giving away some of the yellow squash to friends, I decided to roast a large amount of it on the grill because it is so delicious this way, and keeps for several days. Here’s how I prepared the grilled squash:
Slice 3-4 yellow squash lengthwise into 1/4″ slices and layer in an oiled pan. Spray a fine mist of olive over each layer, then cover with foil. I set the pan on my outdoor grill (it’s too hot to start up the oven) and cooked until the squash was lightly steamed. Once the squash is partially cooked, finish off the squash on the grill: each side takes about 3-5 minutes. Remove grilled squash to a covered container, and drizzle 2-3 tablespoons of herb infused olive oil over slices and mix lightly. I made an herb infused olive oil by adding 1/2 tablespoon each of minced fresh lemon thyme and oregano to 3 Tb. olive oil and heating in the microwave for about 15 seconds. Heat just enough to warm the oil and allow herbs to flavor the oil. Delicious hot or cold!
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