Grilled Baby Zucchini with Tarragon Mustard Vinaigrette

by | Jul 19, 2016 | CSA Member Updates, Recipes

This is another recipe shared with us courtesy of the Madison Area Community Supported Agriculture Coalition.  It is from their publication, “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce,” third edition (MACSAC, 2004).

Servings: 4-6
2-3 teaspoons minced garlic, pressed to a paste
2 teaspoons tarragon mustard
2 tablespoons wine vinegar
salt and pepper to taste
3 tablespoons olive oil
1 1/2 pounds young zucchini and/or yellow squash, halved lengthwise

1. Heat coals on outdoor grill.
2. Combine garlic, mustard, vinegar, salt, and pepper: whisk in oil.
3. Brush squash halves with a little of the dressing and grill slowly until barely tender.
4. Place on platter; drizzle on the dressing.
5. Serve warm or at room temperature.

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