Читать книгу The Indoor Grilling Cookbook - Williams Sonoma Test Kitchen - Страница 20

19

Preheat a stove-top grill pan over high heat, or preheat an electric indoor grill on high heat. Brush with canola oil.

Meanwhile, lightly brush the squash on both sides with olive oil. Season with kosher salt and pepper.

Place the squash on the grill and cook, turning every few minutes, until charred and tender, 6–8 minutes total.

Transfer the squash to a platter and garnish with the cheese, hazelnuts, and mint leaves. Lightly drizzle with olive oil, sprinkle with flaky sea salt, and serve.

Serves 4

Canola oil as needed

4 summer squash(about 1 lb total),

halved lengthwise

Olive oil as neededKosher salt and freshly ground pepper

 cup crumbled goat cheese

 cup roasted hazelnuts,

crushed  cup fresh mint leavesFlaky sea salt

Grilled Summer Squash with Goat Cheese, Hazelnuts & Mint

Choose small, firm summer squash—zucchini, straight or crookneck yellow, pattypan, Zephyr—for grilling, and serve them fresh off the heat, as here, or at room temperature. Other cheese and nut combos, such as crumbled feta or ricotta salata with toasted walnuts or pine nuts, will also complement the squash.