Grilled Baby Zucchini with Tarragon Mustard Vinaigrette

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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