by: Sophia Roe
Cook Time
20 minutes
Prep Time
10 minutes
Yield
4 - 6 Servings
Total Time
20 minutes
Prep Time
10 minutes
Yield
4 - 6 Servings
ingredients
- Grilled Summer Squash
- 6 summer squash or zucchini, cut in half
- 1 tablespoon miso
- 1/4 cup coconut aminos
- 2 tablespoon neutral oil of choice
- 1 cup chopped parsley
- Kosher salt
- Escabeche
- 3 tablespoon olive oil
- 1/3 cup lime juice
- 2 teaspoon sugar
- 2 shallots, thinly sliced
- 1 small fennel, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 Fresno chile, thinly sliced
- 1 lemon, sliced into thin rounds
- 1 orange, thinly sliced
- 2 tbsp white wine vinegar
- 1 cup coarsely chopped cilantro leaves and tender stems
- 1 bay leaf
directions
- First make the escabeche by combining olive oil, lime juice, sugar, chopped shallots, fennel, garlic, Fresno chile, lemon, orange, white wine vinegar, chopped herbs, and bay leaf to a large bowl. Set aside.
- For the squash, mix together miso, coconut aminos, and neutral oil of your choice. Cut each squash in half lengthwise, then score cut sides in a ¼" crosshatch pattern with the tip of your knife. Toss squash and 1 teaspoon salt in a colander; set over a bowl. Let sit for 10 minutes, then pat dry with paper towels.
- Brush squash with miso/coconut aminos sauce and grill squash cut side down until just beginning to char around the edges, about 3 minutes. Continue to grill, turning every minute or so and brushing squash with glaze on cut sides, until just tender.
- Once charred to your liking, take the squash off the grill pan, and generously top with escabeche!
