Chile-coated grilled summer squash & zucchi
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | tablespoon | Minced garlic |
| ¼ | cup | Minced fresh chile pepper of |
| Your choice | ||
| 2 | tablespoons | Comino seeds, or 1 T ground |
| Cumin | ||
| Salt and pepper to taste | ||
| 2 | mediums | Zucchini, cut length-wise |
| Into 1/2 inch planks | ||
| 2 | mediums | Summer squash, cut length- |
| Wise into 1/2 inch planks | ||
| ¼ | cup | Olive oil |
| ⅓ | cup | Fresh lime juice |
| 3 | tablespoons | Honey |
| ¼ | cup | Roughly chopped fresh |
| Cilantro | ||
| Salt and pepper to taste | ||
Directions
FOR THE DRESSING
Make the dressing: In a small bowl, whisk together all of the ingredients and put aside.
In a medium bowl, combine the olive oil, garlic, chile pepper and comino seeds and mix well. Add the squash and zucchini planks and toss well so the squashes are completely covered with the mixture.
Place the squashes on the grill over a medium-hot fire and cook for about 3 minutes on each side, or until well browned. Remove the squashes from the grill, place on a platter, drizzle with the dressing, and serve.
From The Austin American Statesman typed by jessann :)