Hot Vegetables -- Grilled Summer Squash

[Guest guest]

* Exported from MasterCook *

 

Grilled Summer Squash

 

Recipe By :Hot Vegetables, Hugh Carpenter & Teri Sandison

Serving Size : 6 Preparation Time :0:00

Categories : Hot Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds summer squash

1/2 cup extra virgin olive oil

1/2 cup dry vermouth or dry sherry

1/2 cup thin soy sauce

1/2 cup honey

1/4 cup oyster sauce -- (vegetarian available--Wan Ja Shan is

one brand)

1 tablespoon Asian chile sauce

4 cloves garlic -- finely minced

2 tablespoons finely minced ginger

zest from 2 limes, grated, plus the juice

1/2 cup combination of fresh cilantro, mint, and

basil

 

ADVANCE PREPARATION: Cut squash into 1/4-inch wide strips. In a bowl, combine

all the remaining ingredients. Stir to evenly combine. All advance preparation

steps may be completed up to 8 hours before you begin the final steps.

 

FINAL STEPS: Prepare a wood or charcoal fire in the barbecue or heat a gas

grill to medium. Pour the marinade over the squash and toss to evenly combine.

When the coals are ash-colored or the cooking gas grill has been preheated,

brush the cooking grate with oil, and grill the summer squash. The squash

should sizzle as you lay it on the grill. Cook until the summer squash softens

slightly and acquires grill marks, about 2 minutes on each side. Serve at once,

accompanied by any extra marinade so people can drizzle this over the grilled

squash.

 

S(ISBN):

" 0-89815-975-X "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 316 Calories (kcal); 18g Total Fat; (52% calories from fat); 3g

Protein; 34g Carbohydrate; 0mg Cholesterol; 1453mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 1

1/2 Other Carbohydrates

 

NOTES : Marinate summer squash for only a few minutes because longer marinating

causes it to soften too much.

Nutr. Assoc. : 0 0 3184 1396 0 0 904702 0 26076 0 384