Grilled Ratatouille

 

Ingredients:

• 2 zucchini, cut into quarters lengthwise
• 2 yellow squash, cut into quarters lengthwise
• 2 Japanese eggplant, halved lengthwise
• 2 red bell peppers, stemmed, seeded, and quartered
• 2 yellow bell peppers, stemmed, seeded, and quartered
• 2 red onions, quartered
• 1 pint cherry tomatoes
• 1/2 cup olive oil, plus 2 tablespoons
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped flat-leaf parsley leaves

Preparation:

1. Preheat grill to medium-high. 
2. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

foodnetwork.com

Yellow Squash Cornbread

 

Ingredients:

• 1 (8.5 oz) small box Jiffy cornbread mix
• 6 ounces (about ¾ cup) cottage cheese
• ¼ teaspoon salt
• 2 eggs
• 1 cup very finely-diced yellow summer squash (approximately 1 small squash)
• ½ stick (4 tablespoons) butter, melted

Instructions:

1. Preheat oven to 375 degrees F. Spray an 8-inch x 8-inch square baking dish with cooking spray.
2. In a large bowl, mix together cornbread mix, cottage cheese, salt, and eggs. Stir in diced squash.
3. Pour batter into prepared pan. Pour melted butter over the batter.
4. Bake for approximately 25-30 minutes, or until golden brown and cooked through.

https://www.theseasonedmom.com/squash-cornbread/

Grilled Yellow Squash and Zucchini Pasta Salad

Ingredients:

• 16 ounces farfalle (bowtie) pasta
• 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
• 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
• 1/2 cup olive oil, divided
• Salt
• 2 tablespoons Champagne vinegar
• About 1/2 tsp. freshly ground black pepper
• 2 tablespoons chopped fresh oregano
• 1/4 to 1/2 cup toasted pine nuts
• 1/4 cup chopped pitted kalamata olives

Instructions:

• Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
• Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.
• Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl.
• With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.

http://www.myrecipes.com/recipe/grilled-yellow-squash-zucchini-pasta-salad

Nigel Slater’s spiced tomatoes with summer vegetables recipe

The Recipe:

Put a tablespoon of olive oil in a shallow-sided pan. Fry a peeled, crushed clove of garlic for a minute or so till fragrant, then stir in a teaspoon of cumin seed. Chop 500g of fresh tomatoes and add them to the pan. As the tomato simmers, stir in a teaspoon of mild or hot chilli powder, a half-teaspoon of ground turmeric and a generous seasoning of salt.

Pod 500g of broad beans, then cook them briefly in boiling water. If they are large, squeeze them from their thin, papery skins. Let the tomatoes and spices cook for 15-20 minutes or so, until you have a soft, sauce-like texture and much spicy juice. Roughly chop about 350g of summer squash or courgettes and add them to the pan. As the squash starts to soften, slice 150g sugar snaps and stir them in, together with the skinned, cooked broad beans. Add a couple of handfuls of peas (frozen are fine). Continue cooking till the peas are approaching tenderness.

Five minutes before serving, add 150g of cherry tomatoes, halved, and let them soften but not lose their shape. Check the seasoning – it should be quite spicy – and serve. Enough for 2.

The trick:

Once the tomato and garlic sauce is simmering, take care not to cook the green vegetables for too long. They should be crisp and bright to contrast with the softness of the tomato sauce. At this point in the season, broad beans tend to be toughening up a little, so unless they are very small, boil them for a good 4 or 5 minutes, then pop them from their skins while the tomato sauce simmers.

The twist:

The contrast of crisp, fresh green vegetables and soft, spicy tomatoes is the point of this dish, so avoid the temptation to add spinach or leafy greens. Fennel, finely sliced, and broccoli or artichoke hearts will work neatly instead of or as well as the peas and beans. This is a good recipe for using up your squash, not just the green summer variety but butternut and pumpkin, too. Use what you have around. Some suggestions from this week share: try Eggplant!

Recipe Source

Summer Vegetable Tian

Ingredients:

1 medium yellow onion 
2 cloves garlic, minced 
1 Tbsp olive oil 
1 medium zucchini 
1 medium yellow squash 
1 medium potato 
1 medium tomato 
1 tsp dried thyme 
to taste salt & pepper 
1 cup shredded Italian cheese 

Instructions:

Preheat the oven to 400ºF. Finely dice the onion and mince the garlic. Sautê the onion and garlic with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
While the onion and garlic are sautéing, thinly slice the remaining vegetables. Make sure the potatoes are very thin so that they soften quickly while in the oven.

Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generaously with salt, pepper, and dried thyme.

Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and top with the shredded cheese. Bake for an additional 15-20 minutes, or until the cheese is golden brown.

Recipe Source

Grilled Vegetables

Ingredients:

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Preparation:

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe/index.html

Potato, Squash and Goat Cheese Gratin

2 medium yellow squash

4 medium red potatoes

3 tbsp olive oil

4 oz goat cheese

salt and pepper

¼ cup whole milk

1/3 cup fresh grated parm cheese

1 tbsp thinly sliced basil




Instructions:

-Preheat oven to 400 degrees F

-Slice squash and potatoes into very thin slices, 1/8 inch of less. Toss in olive oil to coat.

-Pour a small drizzle of olive oil into a casserole dish. Place 1/3 of the squash and potato slices in the bottom of the dish. Season with salt and pepper. Top with half of the goat cheese. Repeat with another 1/3 vegetables and ½ cheese. Finish with final 1/3 of vegetables.

-Pour the mild over the entire dish. Top with parm cheese. Bake covered for 30 minutes, then uncover and bake 15 more minutes. Serve with fresh basil.

Source: http://www.thekitchn.com/recipe-potato-squash-and-goat-90647