A perfect recipe for that bounty of late summer squash. Marinated, grilled, then hit with a dose of crunchy pepper relish, the squash is a lively side dish for any grilled entrée. The mix of fresh and dried, sweet and spicy peppers makes it explode with flavor. Leftovers are so good in sandwiches or grain salads that I always make enough for six even though we are only four. In fact, my family gets cranky if I don’t plan accordingly!
SERVES 6
1/4 cup [60 ml] plus 1 Tbsp extra-virgin olive oil
1 tsp Aleppo pepper
1 tsp Urfa pepper
1 1/2 tsp fine sea salt
1 tsp freshly ground black pepper
1 3/4 lb [800 g] zucchini or yellow summer squash, cut into diagonal slices
1 bunch scallions, white and green parts separated, sliced
1/4 cup [30 g] chopped red bell pepper
1/4 cup [30 g] chopped yellow or orange bell pepper
1/4 cup [10 g] chopped fresh parsley
1 Tbsp seeded and chopped jalapeño pepper
1 tsp chopped garlic
Preheat the broiler and line a broiler pan or baking sheet with foil. Or, if you're still grilling, get your coals prepped.
In a large bowl, stir together the 1⁄4 cup [60 ml] of oil and the Aleppo and Urfa peppers, 1 tsp of the salt, and the black pepper. Add the zucchini and stir to coat with the mixture, then stir in the white parts of the sliced scallions.
Spread the zucchini slices on the prepared pan in a single layer and broil, turning them once, for about 5 minutes per side or until just browned and tender.
While the zucchini cooks, combine the bell peppers, parsley, jalapeño, garlic, and scallion greens. Season with the remaining 1⁄2 tsp of salt. Spoon the relish over the hot zucchini and serve warm or at room temperature.
