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Yellow squash

porcheggporchegg Posts: 47
edited 6:15PM in EggHead Forum
Have some fresh yellow squash for the grill tonight. Any suggestions on how I should spice or cook it? I was thinking of cutting it in strips with just some salt and pepper.

Comments

  • Olive Oil, Salt and Pepper is a family favorite for squash and zuchinni. I grill them over med-high heat for 4-5 min per side until they have a little char going.

    I acutally cut them into 1/2 circles and skewer them. I saw this method on Good Eats with Alton Brown.

    I then call them "lollipops" and my 3rd year old loves lollipops...gotta do what you can to make the kid eat veggies.
  • BENTEBENTE Posts: 8,337
    we followed this one the a few weeks ago::

    Zucchini, Roasted

    Headhunter,twas me, we do this all the time. take zuchini and yellow squash, slice lengthwise 1/4 in thick. slice bell pepper, vidalia onions, mushrooms. mix all these together with a little olive oil. place in a foil lined pan. put 1 stick butter, 4-6 tbls. of worcheshire sause, garlic, salt, pepper. place in egg, indirect heat for approx. 1 hour at 300 or until what i call half done, that is half cooked, not squishy, still a little firm. serve over rice with whatever you want. good eats. another good one is take the same above veggies and cook them direct over heat until halfway charred. 5 minutes before taking up, slice some roma tomatoes lengthwise and put on grill. take everything up and make a sandwich on a nice long french bread, or cuban bread stick. brush a little olive oil on bread, layer veggies and hold on for a great and healthy sandwich. also put some provolone cheese on bread.

    Recipe Type
    Side Dish

    Recipe Source
    Source: BGE Forum, Slicktop, 04/29/02

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • StanleyStanley Posts: 623
    I slice them 1/4" or a bit more, toss with EVOO, S&P, a splash of balsamic vinegar and a pinch of oregano then grill direct 350°-400°, turning, until done (by limpness). Yummy.
  • BamaFanBamaFan Posts: 658
    Slice them in half length wise and coat with Evoo, salt, pepper and a light dusting of cayene pepper. Grill at 350 until desired doneness.
  • FidelFidel Posts: 10,172
    I cut them into 1/4" - 1/2" medallions, toss with a sliced sweet onion or two (about equal parts onion and squash), salt, and pepper.

    Cook in a cast iron skillet with a few pats of butter until it is all yummy.
  • porcheggporchegg Posts: 47
    Thanks for all the ideas. I can't wait to get them on the EGG.
  • vidalia1vidalia1 Posts: 7,092
    I follow Fidel's recipe but instead I use bacon grease in a CI Skillet...Pork Fat Rules........ :woohoo:
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