Please consult the OU's guidelines for checking fruits and vegetables.

Italian Grilled Squash
This recipe is kosher for Passover.
Italian Grilled Squash Eileen Goltz | Pareve
3 hours, 23 minutes
15 minutes
3 hours
8 minutes

Ingredients
  • 2 Tablespoons white wine or rice wine vinegar
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon dried oregano
  • Salt and black pepper
  • ⅓ cup olive oil
  • 3 large zucchini
  • 3 large yellow squash

Instructions
  1. In a bowl whisk together the vinegar, lemon juice, garlic, oregano and thyme.
  2. Season with salt and pepper and gradually whisk in the olive oil.
  3. Slice both of the squash diagonally into 1/4” thick slices.
  4. Spoon 3 Tablespoons of the marinade into a small bowl, cover and set aside.
  5. Add all the squash to the remaining marinade in the large bowl and toss to coat.
  6. Transfer the mixture to a 13x9 glass baking dish. Cover and marinate at room temperature for at least 3 hours. (It can also marinate in the refrigerator for up to a day).
  7. Season squash with a little additional salt and pepper.
  8. Grill until crisp tender and brown, turning occasionally, for about 8 minutes.
  9. Transfer squash to a serving platter and drizzle with the reserved 3 Tablespoons of marinade.

Serve hot or at room temperature.


Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.