Grilled Squash With Mustard Vinegrette (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 6 medium yellow squash and/or green zucchini (3 pounds) 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil 2 tablespoons fresh lemon juice 2 teaspoons coarse-grain mustard 1/2 cup chopped red pepper 1/2 cup toasted slivered almonds 1/4 teaspoon sugar

Instructions

Heat grill. Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl. Oil the grill rack, then grill until grill marks appear, about 6 minutes. Move vegetables to cooler area of grill for about 4 minutes more. Transfer to a platter. While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Add the chopped red peppers. Mix to coat. Pour dressing evenly over vegetables and sprinkle with toasted almonds before serving. Serves 4 to 6.

Serving Size

makes 4-6 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .