Best 5 Grilled Summer Squash With Hot Honey And Ricotta Recipes

GRILLED SQUASH (PERFECTLY SEASONED!)

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Slice the squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, kosher salt, and red pepper flakes (if using).
• Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few pinches of additional salt if necessary.

GRILLED SUMMER SQUASH

Steps:

• Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

GRILLED SUMMER SQUASH WITH HOT HONEY AND RICOTTA

Steps:

• Heat a small skillet over medium. Swirl in 1 tablespoon olive oil, add almonds, and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Scrape almonds onto a small paper-towel-lined plate; let cool slightly, then coarsely chop.
• Return skillet to medium heat; add 2 tablespoons olive oil and shallots. Cook, stirring often, until translucent and just turning golden on edges, about 3 minutes. Stir in honey and jalapeño. Bring to a simmer over medium, then simmer, undisturbed, 1 minute. Remove from heat; pour mixture into a 9-by-13-inch baking dish. Whisk in vinegar.
• Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush summer squashes and zucchini with remaining 1 tablespoon olive oil; grill, flipping twice, until lightly charred and tender, about 10 minutes total. Transfer to baking dish with honey mixture; toss to coat, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature 10 minutes, flipping summer squashes and zucchini halfway. (Or refrigerate, covered, up to 12 hours.)
• Dollop ricotta evenly among 4 plates; season with salt and pepper. Serve vegetables atop ricotta, drizzled with leftover honey mixture from baking dish, and sprinkled with toasted almonds and mint.

RICOTTA, SQUASH AND HONEY FLATBREAD

Steps:

• Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use.
• Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.
• Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.
• Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.

GRILLED SUMMER SQUASH

Steps:

• In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.