Whole Broiled Summer Squash with Caper-Sage Vinaigrette
Ingredients
Directions
Ingredients
4
dense-fleshed zucchini or summer squashes, such as pattypan or avocado (about 1 pound)
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extra virgin olive oil
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kosher salt
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1
small shallot (or half of a large shallot), minced
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1
small clove garlic, minced
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1 tbsp
capers, rinsed if salt-packed, roughly chopped
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1 tbsp
minced fresh sage
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zest and juice of one lemon
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¼ tsp
kosher salt, or to taste
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¼ c
extra virgin olive oil
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Whole Broiled Summer Squash with Caper-Sage Vinaigrette

If using very small pattypan squash (less than 4 inches in diameter), watch the oven closely—you may need to decrease the roasting time. If you’d like to season with pepper, wait until after roasting, as ground pepper will burn under the broiler.

4 servings

  1. Heat your oven's broiler and line a sheet tray with foil. Wash squash well and dry thoroughly, then oil lightly with olive oil and season generously with kosher salt, rubbing the salt and oil all over the squashes' skin.
  2. Broil for 20 to 25 minutes, turning occasionally, or until the skin is blistered or even charred in some places and the squash is tender.
  3. While the squash roasts, make the vinaigrette: Stir together all ingredients but the olive oil in a small bowl; let sit at least 10 minutes, then stir in the oil.
  4. Serve the squash immediately, with the vinaigrette alongside.

Caroline Lange

Caroline Lange is a writer and cook living in Brooklyn, NY.

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