Grilled Summer Squash With Chimichurri Recipe

By
Michael Harlan Turkell
Michael Harlan Turkell: Contributing Writer at Serious Eats
Michael Harlan Turkell

Michael Harlan Turkell is a once-aspiring chef and now an award-winning food pho­tographer and writer. He has photographed many prominent chefs’ cookbooks, co-authored a few, and even wrote one of his own: ACID TRIP: Travels in the Word of Vinegar (2017).

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Updated Aug. 29, 2018
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Vicky Wasik

Why This Recipe Works

  • A little bit of jalapeño in the chimichurri gives a subtle heat.
  • Grilling the squash deepens and sweetens their flavor, making them a perfect pairing with bright, herbal chimichurri.

Chimichurri is an Argentine herb sauce commonly served with steaks and other grilled meats, but it's just as delicious spooned onto vegetables, like the grilled zucchini and summer squash here. This version of chimichurri includes both parsley and cilantro, along with olive oil, red wine vinegar, and plenty of onions, garlic, and minced jalapeño for heat.

Recipe Details

Grilled Summer Squash With Chimichurri Recipe

Active 60 mins
Total 2 hrs
Serves 4 to 6 servings

Ingredients

  • 1/2 cup yellow onion (6 1/4 ounces; 180g; about 1/2 medium onion), finely chopped

  • 1 teaspoon garlic (about 1 medium clove), minced or grated

  • 2 tablespoons minced, stemmed, and seeded jalapeño (1 ounce; 30g; about 1 jalapeño)

  • 1/2 cup red wine vinegar (120ml)

  • 3/4 cup roughly chopped flat-leaf parsley leaves and tender stems (45g; about 1 bunch)

  • 1/4 cup roughly chopped cilantro leaves and tender stems (15g; about 1/2 bunch)

  • 1 cup extra-virgin olive oil (240ml), plus more for brushing

  • Sea salt and freshly ground black pepper

  • 2 medium-large zucchini (22 ounces; 650g), ends trimmed and zucchini halved lengthwise

  • 2 medium-large yellow summer squash (21 ounces; 600g), ends trimmed and squash halved lengthwise

Directions

  1. In a medium bowl, combine the onions, garlic, jalapeño, and red wine vinegar and let stand for 10 minutes. Stir in parsley, cilantro, and olive oil, season generously with salt and pepper, and let chimichurri stand for 1 hour.

  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  3. Season the zucchini and squash pieces with salt and black pepper, then lightly brush the cuts sides with oil. Grill the vegetables cut side down over direct heat until well browned but not burned, about 5 minutes. Turn squash and cook skin side down until lightly browned, about 2 minutes longer. Transfer squash to cooler side of grill and continue cooking until just tender (timing will vary depending on squash size and grill heat).

  4. Chop grilled vegetables into large chunks and arrange them on a plate or in a bowl. Top liberally with chimichurri sauce and serve.

Special equipment

Grill

This Recipe Appears In

Nutrition Facts (per serving)
415 Calories
41g Fat
11g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 415
% Daily Value*
Total Fat 41g 53%
Saturated Fat 6g 29%
Cholesterol 0mg 0%
Sodium 497mg 22%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 3g
Vitamin C 37mg 187%
Calcium 67mg 5%
Iron 2mg 9%
Potassium 595mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)