As the title suggests, Sweet and Spicy Grilled Summer Squash are juicy and spicy enough to make any food taste better. It is a simple fix that are very easy to make and one of the easiest things I have had in a long time.
There are many different versions of this recipe from country to country, but the one that is my favorite is actually from Pakistan. It is so easy to make and there are not many cooking ingredients that you need, so you can just use whatever you have lying around the house.
Sweet and spicy grilling is a good way to prepare summer squash in the backyard. As you probably know, summer squash is one of the most delicious vegetables you can eat.
Because it is so easy to grill, this summer recipe will be fun for your whole family. You can invite some friends over, make a menu and enjoy the backyard grilling with your friends.
Sweet and spicy grilled chicken is one of my favorite summertime meals. I love the way it makes me feel and taste like summer all over again.
Grilling your chicken this way leaves the skin on the bird intact and creates a crunchy, healthy, and tasty meal. I have decided to create a recipe to share with you, because while we have some delicious summer meals already, I wanted to show you how simple it can be to make a really good meal that will still keep warm when you serve it to your family or friends. This way you can still have great tasting food without having to worry about frozen food that doesn’t taste as good as the real thing.
Sweet and Spicy Grilled Summer SquashCourse: DinnerCuisine: AmericanDifficulty: Easy
The crosshatch pattern isn’t just for show (even though it does look cool)! It allows for the salt to fully penetrate the squash and also draws out some of the excess water so that the sweet, tangy glaze can be fully absorbed.
4 medium summer squash or zucchini (about 1½ lb. total)
⅓ cup honey
⅓ cup unseasoned rice vinegar
¼ cup low-sodium soy sauce
3 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. vegetable or sunflower oil, divided
1 lime, halved
½ small shallot, thinly sliced into rounds
¼ cup coarsely chopped cilantro leaves with tender stems
1 tsp. toasted sesame seeds
- Prepare a grill for medium-high heat. 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 tsp. salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Meanwhile, combine honey, vinegar, soy sauce, and chili paste in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring occasionally, until reduced by half and slightly thickened (just shy of syrupy), 5–7 minutes. Remove from heat. Stir in 1 Tbsp. oil.
- Toss squash with remaining 1 Tbsp. oil in a large baking dish or plate. Turn squash cut side up, then brush with glaze.
- 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 and cut sides are lightly charred and shiny from the glaze, 6–8 minutes total. (Reserve any leftover glaze.) Transfer squash to a platter.
- Squeeze juice from 1 lime half into a medium bowl and add shallot and cilantro; season with salt and toss to combine.
- Drizzle squash with any leftover glaze. Top with herb salad and sprinkle with sesame seeds. Serve with remaining lime half alongside.
Reference : bonappetit.