Grilled Summer Squash, Za’atar & Cherry Tomato Confit

INGREDIENTS

Serves 4 to 6 as a side dish
  • 1 lb (455 g) mixed summer squash, cut into 3/4-in-thick slices
  • 1/4 cup (60 ml) extra-virgin olive oil
  • + Kosher salt
  • + freshly ground black pepper
  • 2 T California Za’atar
  • 1/2 C (100 g) CHERRY TOMATO CONFIT
  • 2 T red wine vinegar
  • 1/4 cup (7 g) fresh mint leaves, cut into thin ribbons

CHERRY TOMATO CONFIT

  • 2 pt (760 g) Sun Gold cherry tomatoes
  • 1/2 C (15 g) basil leaves
  • 2 C (480 ml) extra-virgin olive oil, plus more as needed
  • 1 t Kosher salt
  • 4 garlic cloves, smashed
  • 3 fresh thyme sprigs

PREPARATION

CHERRY TOMATO CONFIT

CHERRY TOMATO CONFIT

  • 2 pt (760 g) Sun Gold cherry tomatoes
  • 1/2 C (15 g) basil leaves
  • 2 C (480 ml) extra-virgin olive oil, plus more as needed
  • 1 t Kosher salt
  • 4 garlic cloves, smashed
  • 3 fresh thyme sprigs

Makes 4 cups (800 g)

  1. Heat the oven to 350° F. Bring a large pot of water to boil over high heat. Prepare an ice-water bath by filling a large bowl with ice water.
  2. Use a paring knife to score a small X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds, and immediately transfer them to the ice-water bath. Work in batches, if necessary, until all the tomatoes have been blanched.
  3. When the tomatoes are cool, remove them from the water. With your fingers, gently slip the tomatoes out of their skins and place them in a single layer in a baking dish. Pour the olive oil over the tomatoes and add the garlic, basil, salt, and thyme. Cover tightly with aluminum foil and bake for 30 minutes, or until the oil is hot but the tomatoes remain vibrant and whole. Let cool completely.
  4. Store in an airtight container in the refrigerator for up to 2 weeks, completely covered with olive oil to prevent air from reaching them.

SUMMER SQUASH

INGREDIENTS

  • 1 lb (455 g) mixed summer squash, cut into 3/4-in-thick slices
  • 1/4 cup (60 ml) extra-virgin olive oil
  • + Kosher salt
  • + freshly ground black pepper
  • 2 T California Za’atar
  • 1/2 C (100 g) CHERRY TOMATO CONFIT
  • 2 T red wine vinegar
  • 1/4 cup (7 g) fresh mint leaves, cut into thin ribbons
  1. Prepare a hot fire in a charcoal grill (or heat a gas grill to high).
  2. Meanwhile, on a baking sheet, spread out the squash slices in a single layer and drizzle with half the olive oil, turning to coat both sides. Season with salt and pepper and let stand at room temperature until the grill is ready.
  3. Put the squash slices on the hottest part of the grill and cook until seared on the bottom, about 4 minutes. Turn and cook until well seared on the other side, 2–3 minutes longer. The squash should be cooked through, but not mushy.
  4. In a large bowl, gently toss the grilled squash slices with the za’atar, tomato confit, vinegar, and mint. Season with salt and pepper.
  5. Transfer to a serving platter. Serve warm.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s