We hope you are all having the best time for the long, much needed holiday weekend! It’s a time where we celebrate the birth of our nation with loved ones, good music and even better food.
So we have a simple grilled recipe that will be a fan favorite this weekend, or really any time during the summer. The main star in this dish is yellow summer squash since it is coming into peak season. We love summer squash because of it’s light and fresh flavor. It doesn’t have the name summer squash for no reason – it’s the perfect veggie to enjoy during the hot days of summer. The main difference between summer and winter squash is that summer squash is more fragile. It won’t keep as long, so make sure you enjoy it quickly or place it in the freezer to save for later.
Even though it is a light, delicate veggie, summer squash is actually full of nutritional goodness too! It is an amazing source of beta-carotenes, almost as high as carrots! In addition, they provide plenty of vitamins and minerals like: manganese, potassium, phosphorus, Vitamin B6, riboflavin, vitamin C and folate. Yellow summer squash is also such an adaptable vegetable. You can enjoy it raw, stir-fried, baked, grilled or even sautéed. It is the perfect veggie to enjoy all throughout the summer when it is it’s freshest. So grab a few to make this dish and enjoy!
2 large yellow summer squash
6 ounces cherry tomatoes
Oil for brushing
S&P to taste
2 hoagie buns (we used millet and flax hot dog buns)
Handful of greens (optional – we used chard)
For the mayo
3 tbsp. mayo *vegan mayo also works
1 garlic clove, minced
½ tbsp. dried basil
- Preheat grill (or using a pan on the stove) to medium-high heat.
- In a small bowl, make mayo. Stir together mayo, garlic and basil. Set aside.
- Prepare the squash. Cutting long-ways, slice squash into 1/4 inch pieces, discarding the ends.
- Toss tomatoes in a little oil to coat. Brush squash with oil and season with S&P.
- If using a grill, skewer tomatoes and place on the grill to cook for approximately 5 minutes and then flip and cook for an additional 5 minutes, until they are blistered on each side.
- If using a pan on the stove, add tomatoes to pan and cook for 5 minutes, then flip and cook an additional 5 minutes.
- Grill the squash for 5 minutes, until you see grill marks and it is slightly tender. Flip and cook an additional 5 minutes.
- Lightly toast bread.
- Add grilled tomatoes to a food processor and pulse a few times to create smashed tomatoes. Season with S&P to taste.
- Layer sandwiches like so – bottom bun, smashed tomatoes, grilled squash, greens (optional) and top bun half with a healthy slather of basil mayo. DIG IN!
Recipe via Noming Thru Life