Best 3 Broccolini With Grilled Zucchini Summer Squash Recipes

In the realm of summer's bountiful harvest, where vibrant colors dance and flavors sing, there lies a symphony of grilled vegetables that will tantalize your taste buds and nourish your body. Allow us to introduce you to an extraordinary culinary creation – a medley of tender broccolini, grilled zucchini, and succulent summer squash. This symphony of grilled vegetables is not only a feast for the eyes but a symphony of flavors that will leave you craving for more. Each vegetable, kissed by the fire, brings its unique charm to the plate. The broccolini, with its slightly bitter notes and crisp texture, is a delightful contrast to the zucchini's delicate sweetness. Meanwhile, the summer squash adds a touch of nutty earthiness, creating a harmonious balance of flavors. These grilled delights can be enjoyed as a delectable side dish or as a vegetarian main course, accompanied by a drizzle of tangy lemon-tahini dressing. Get ready to embark on a culinary journey that celebrates the essence of summer, one bite at a time. Within this article, you'll find a collection of irresistible recipes featuring this grilled vegetable medley, each offering a unique twist on this culinary masterpiece. From a vibrant broccolini salad adorned with toasted almonds and a refreshing lemon vinaigrette to a flavorful grilled vegetable wrap bursting with Mediterranean spices, these recipes will transform your summer meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED BROCCOLINI

Grilled Broccolini image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 large bunch broccolini
2 tablespoons olive oil
Red pepper flakes
Kosher salt and freshly ground black pepper
1/2 lemon
Shaved Parmesan, for garnish

Steps:

Preheat the grill to medium-high heat.
Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan.

THE NEXT FOOD NETWORK STAR: JAG'S BROCCOLINI WITH GRILLED ZUCCHINI & SUMMER SQUASH

The Next Food Network Star: JAG's Broccolini with Grilled Zucchini & Summer Squash image

The Next Food Network Star: JAG's Broccolini with Grilled Zucchini & Summer Squash

Provided by The Rachael Ray Staff

Number Of Ingredients 17

Ingredients

2 quarts water
2 medium sized zucchini
cut on a bias
2 medium sized summer squash
cut on a bias
3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed)
divided
Salt and freshly ground black pepper
8 ounces broccolini
2 tablespoons pine nuts
2 cloves garlic
thinly sliced
4 cherry tomatoes
halved
1 tablespoon butter
1/2 ounce aged balsamic vinegar
for garnish

Steps:

Heat a saute pan over low heat
Add pine nuts and toast lightly
Set aside
Add remaining 2 ounces achiote oil to the heated saute pan
Add the blanched broccolini and season with salt and freshly ground black pepper
Increase to medium-high heat
Add sliced garlic and continue to cook until slightly toasted, about 1 minute
Add grilled zucchini, summer squash and halved cherry tomatoes
Add butter and toss lightly until butter melts
Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star
Food Network has not tested this recipe and therefore, we cannot make representation as to the results
Bring water to a boil
Preheat grill to high heat
Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper
Set aside
Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color
Place seasoned zucchini and squash on hot grill
Cook for 2 minutes on each side
Set aside

SEARED ZUCCHINI WITH CRISPY PARMESAN AND BLACK PEPPER

Seared Zucchini With Crispy Parmesan and Black Pepper image

This summery side dish is inspired by the flavors of cacio e pepe, Rome's beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan - not sooner - as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.

Provided by Colu Henry

Categories dinner, weekday, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
Kosher salt
1 1/2 pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces freshly grated Parmesan or Grana Padano cheese
1/4 cup torn basil or mint leaves, or a combination
Flaky sea salt (optional)

Steps:

Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

Tips:

Choose the right vegetables. Look for broccolini, zucchini, and summer squash that are firm and brightly colored.
Prepare the vegetables properly. Trim the ends of the broccolini and cut it into 2-inch pieces. Cut the zucchini and summer squash into 1-inch pieces.
Season the vegetables well. In a large bowl, combine the vegetables with olive oil, salt, and pepper. Toss to coat.
Grill the vegetables over medium-high heat. Preheat your grill to medium-high heat. Place the vegetables on the grill and cook for 5-7 minutes per side, or until they are tender and slightly charred.
Serve the vegetables immediately. Transfer the vegetables to a serving dish and sprinkle with grated Parmesan cheese. Serve with grilled chicken, fish, or tofu.

Conclusion:

This recipe for broccolini, zucchini, and summer squash is a delicious and healthy way to enjoy these summer vegetables. The vegetables are grilled to perfection and tossed with a simple vinaigrette dressing. The dish is easy to make and can be served as a side dish or main course.