- 2zucchini, cut into 1 inch cubes
- 3summer squash, cut into 1 inch cubes
- 5garlic cloves, minced
- 4sprigs rosemary, chopped
- 1/2tablespoon crushed red chile flakes
- 1sprig oregano, chopped
- 1/2cup red wine vinegar
- 2cups extra-virgin olive oil
- To Taste salt & pepper
- Sturdy skewers, soaked in hot water for an hour if wooden
- 2red onions
Make Marinade: combine garlic, herbs, chile flake, lemon juice and zest, and vinegar in a mixing bowl. Whisk in oil.
Place zucchini and squash into a lage resealable plastic bag, pour marinade over and seal. Allow to marinate at least 30 min, preferably for a few hours.
Preheat grill to high.
Remove zucchini and squash from marinade and skewer.
Cut unpeeled onions in half and place on grill, turning occasionally. Allow to char on outside. Remove and place into a bowl, covered with plastic wrap to steam.
Grill skewers until tender, 5-6 minutes total, turning occasionally.
Peel and slice onions. Pull zucchini and squash off skewers, toss with onion, season with salt and pepper. Serve.
By Stefano Coppola
Food52 Review: This dish is a great example of the whole equaling more than the sum of its parts. At first glance, this recipe seems simple enough, but we’ve never t (…more) —The Editors