June 23, 2021
The humble zucchini is a vining herbaceous plant that is picked when immature. If the zucchini were allowed to grow and ripen, they could grow up to 1 meter in length with a hard shell.
First bred in Milan, Italy, in the 19th century but now harvested around the world — including here in Texas — zucchini is the perfect vegetable to throw onto a grill this summer.
Zucchini or pattypan squash can be cut into large chunks and is simple enough to absorb the aroma and flavor of herbs. Pair it with bell peppers and onions and with a slight smoky char on the edges, you have a delicious meal. Better still, make extra so the leftovers can be added to a stir-fry or a salad the next day.
6 to 8-inch wooden skewers
2 large or 3 small zucchini or pattypan squash
1 red bell pepper
1 small or 1/2 large red onion
1/2 cup plain whole-milk yogurt
1/4 cup olive oil or ghee
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon garam masala
1 teaspoon toasted ground cumin seeds
1/2 cup minced herbs (such as cilantro, parsley or basil)
1 1/2 teaspoons sea salt
Makes 5 to 6 skewers
Soak the wooden skewers in water for 20 to 30 minutes.
Cut the zucchini, red bell pepper, and onion into large 1 1/2 to 2-inch squares. Marinate with yogurt, olive oil or ghee, garlic, chili powder, garam masala, cumin, herbs, and salt. Skewer them, alternating vegetables onto the sticks and packing them together tight.
Grill on a hot seasoned grill for about 3 to 4 minutes on both sides. Alternately, heat the oven to broil and cook them under a broiler roughly 6 inches away from the heating element for about the same time.
Serve with lemons and plain yogurt.
The marinade masala for the vegetables can be made ahead, but cook the vegetables as soon as you marinate them — if not, they will lose moisture.
The vegetables can be switched out for yellow squash, mushrooms, or chunks of fennel bulb.
December 02, 2022