Grilled Yellow Squash with Oregano

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GRILLED YELLOW SQUASH WITH OREGANO

Source: Gourmet, June 1991

 

Can be prepared in 45 minutes or less.

 

3/4 pound yellow squash, cut diagonally into 1/4-inch-thick slices

2 1/2 tablespoons olive oil

1 teaspoon fresh lemon juice, or to taste

1/2 teaspoon dried orégano, crumbled

1 tablespoon minced fresh parsley leaves

 

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.

Serves 2.

 

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