Chile-coated grilled summer squash and zucchini

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
1 tablespoon Minced garlic
¼ cup Minced fresh chile pepper of
\N \N Your choice
2 tablespoons Comino seeds, or 1 T ground
\N \N Cumin
\N \N Salt and pepper to taste
2 mediums Zucchini, cut length-wise
\N \N Into 1/2 inch planks
2 mediums Summer squash, cut length-
\N \N Wise into 1/2 inch planks
¼ cup Olive oil
⅓ cup Fresh lime juice
3 tablespoons Honey
¼ cup Roughly chopped fresh
\N \N Cilantro
\N \N Salt and pepper to taste

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 :) Posted to MM-Recipes Digest V4 #145 by "J. Wildes" <jessann@...> on May 25, 1997

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