Grilled Green And Gold Zucchini, Santa Fe Style

By kiwill

Ingredients

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 pound green zucchini -- sliced lengthwise
• into 1/4" to 1/2" strips
• 1 pound yellow zucchini -- sliced lengthwise
• into 1/4" to 1/2" strips
• 1 large red bell pepper -- cut lengthwise
• into 1/2" strips

Preparation

Step 1

Combine the olive oil, vinegar, garlic, salt, pepper and crushed red pepper in a large shallow dish. Add the vegetables and turn to coat. Marinate for 1 to 4 hours, turning occasionally.

Prepare the grill.

Grill over medium-hot coals, 4 to 6 inches from the heat, basting and turning once, until the squash is tender and streaked with brown, about 10 minutes total. Serve hot or at room temperature.

This recipe yields 4 to 6 servings.

Comments: Katharine Kagel serves this dish at Cafe Pasqual's in Santa Fe. Leftovers make a delicious salad when chopped and tossed with a spoonful of balsamic vinegar, a handful of black olives and a sprinkle of toasted sesame seeds.