Tuesday, July 24, 2012

Grilled summer squash with garlic, anchovies, and capers

IMG_8482

I went to New York City last weekend to visit some family and friends. Before I left, I grabbed a tupperware of leftover pasta, and at the last minute, added some of this grilled summer squash to the container. Let me tell you, I was pretty excited about the gourmet lunch I was going to eat on the bus ride to the city. However, as soon as I boarded the bus and settled in my seat, I realized that while my lunch would certainly be delicious, it was also the smelliest possible thing I could have chosen to bring with me on a bus. Garlic and anchovies? Seriously, what was I thinking? I didn't dare open the container while I was on the bus and ended up waiting till about 3pm to eat it. Not all food is bus-appropriate - lesson learned.

Anyway, as long as you're not planning on eating this in an enclosed space with very little air circulation, you should give it a try! It's delicious, and would make a perfect side dish for a summer party or cookout. I love the flavor of grilled vegetables, and the dressing here makes this something special.


Grilled summer squash with garlic, anchovies, and capers
Adapted from Food and Wine
Serves 4

3 tbs extra-virgin olive oil, plus more for brushing.
3 tbs capers, roughly chopped
4 small anchovy fillets, minced
3 garlic cloves, minced
2 lb summer squash or zucchini, thinly sliced lengthwise (aim for slices somewhere between 1/8-inch to 1/4-inch thick)
Salt
Freshly ground black pepper
Grated zest and juice of 1/2 lemon
3 tbs chopped flat-leaf parsley

In a small saucepan, heat 3 tbs olive oil over moderately low heat. Add the garlic and anchovies and cook until garlic is golden, about 10 minutes, stirring frequently. Add the capers and cook for 2 more minutes. Remove pan from heat and set aside.

Light a grill or heat a grill pan over high heat. Brush summer squash with olive oil and grill over high heat until squash is just tender and lightly charred, turning once, about 2-3 minutes per side. Transfer squash to a serving dish.

Add lemon zest and lemon juice to the anchovy dressing. Season to taste with salt and pepper (it probably won't need salt due to the anchovies and capers). Drizzle dressing over the squash and sprinkle with parsley. Serve warm or at room temperature.

Leftovers can be stored in the fridge for a couple days. Bring to room temperature before serving.

9 comments:

  1. what a creative way to use summer squash! looks wonderful!

    ReplyDelete
  2. That's funny about the smelly lunch - at least you were considerate of your fellow bus riders (although they probably would have been jealous!). It looks delicious. Love summer squash recipes right now.

    ReplyDelete
  3. This sounds super yum - I just harvested my first summer squash from the garden, too!

    ReplyDelete
  4. Haha, that sounds like something I would accidently do. Looks delicious though!

    ReplyDelete
  5. I really must use more anchovies in my cooking. This dish sounds awesome!

    ReplyDelete
  6. ha, i would've eaten it anyways :) this sounds great, and i definitely need to give anchovies another shot!

    ReplyDelete
  7. Haha I am REALLY bad about bringing smelly food on buses and airplanes. Somehow I always end up bringing curry.

    This sounds so tasty to me and I LOVE the smell of garlic so I would have been happy to be sitting near you!

    ReplyDelete
  8. Aww, that's so considerate of you - looks like the perfect way to enjoy summer squash!

    ReplyDelete
  9. Great recipe and i really love this now i am planning on eating this with my friends in this weekend. It's delicious, and would make a perfect side dish for a summer party or cookout. I love the flavor of grilled vegetables, and the dressing here makes this something special. anchovies.co.uk

    ReplyDelete