Blistered Baby Zucchini Baby Pattypan Squash And Grilled Tomatoes Recipes

GRILLED GARLIC-MARINATED BABY ZUCCHINI

Steps:

• In a blender blend oil with garlic cloves, 1/2 teaspoon kosher salt and black pepper.
• Using a fork or a wooden skewer pierce holes all over the zucchini.
• Place in a glass shallow dish (I use my 11 x 7-inch baking dish to marinate).
• Pour the oil over all over the zucchini then turn with hands to coat.
• Allow to stand for 1-2 hours at room temperature.
• Heat grill to medium-high heat.
• Grill zucchini until tender and golden in spots turning occasionally (this should take about 6-7 minutes).
• Transfer to serving plate then sprinkle with a little kosher salt.
• Delicious!

BLISTERED BABY ZUCCHINI, BABY PATTYPAN SQUASH, AND GRILLED TOMATOES

Steps:

• Prepare barbecue (high heat). Brush grill rack with oil. Brush pattypan squash, zucchini, and tomatoes with olive oil; sprinkle generously with salt and pepper. Grill until vegetables are blistered and slightly charred, about 8 minutes for squash and zucchini, turning occasionally, and about 6 minutes for tomatoes, shifting occasionally. Transfer to platter.

BABY ZUCCHINI AND PATTY PAN SQUASH SAUTEED IN HERB BUTTER

Steps:

• In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.