Let’s be clear: I do not have a grill. I live in a one bedroom apartment in Queens and am without any outdoor space that could host a grill. I am in the market for a cast iron grill pan as my next kitchen tool slurge — I recently needed to replace my chopping knife and food processor so the grill pan is on the, ahem, back burner.
And yet, I love grilled vegetables so much. My parents always make them for me when I’m visiting and I savor every bite! I was dying for some of that char action and had two perfect squashes at the ready, so I makeshift-grilled up thin slices of balsamic marinated squash for a quick summer dinner.
Short of that distinct charcoal flavor, they came out pretty well! Just a touch of balsamic helps brown and caramelize the flesh so that it is sweet and summery. We paired our grilled squash with some simple store bought roasted red peppers, artichokes, sun dried tomatoes, and crusty bread.
If you have a grill, please feel free to adapt this recipe to your outdoor kitchen!
1 zucchini, thinly sliced longways
1 summer squash, thinly sliced longways
1/4 cup balsamic vinegar
fresh chopped parsley
On a baking sheet or a shallow plate, pour balsamic vinegar over sliced zucchini and squash and season generously with salt. Marinate for twenty minutes, and then reserve marinade for later. Heat a large skillet over high heat. Once hot, place zucchini in the pan and let grill for 4-5 minutes on each side or until deep golden brown along the edges, and tender in the middle. Pour remaining marinade over the grilled squash. Serve immediately.