| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1991 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Yellow squash; cut diagonally into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 2 1/2 |
tb |
Olive oil |
| 1 |
ts |
Fresh lemon juice; or to taste |
| 1/2 |
ts |
Dried oregano; crumbled |
| 1 |
tb |
Minced fresh parsley leaves |
INSTRUCTIONS
Sprinkle both sides of the squash slices with salt and let the slices drain
between paper towels for 10 minutes. Pat the slices dry and brush the top
sides with some of the oil. Heat a well-seasoned ridged grill pan over
moderate heat until it is hot and in it cook the squash slices, in batches
if necessary, oiled-side down first and brushing the tops with some of the
remaining oil before turning them, for 3 to 4 minutes on each side, or
until they are just tender. Transfer the slices with a spatula to a small
platter. In a small bowl whisk together the lemon juice, the oregan, the
remaining oil, and salt and pepper to taste, drizzle the dressing over the
squash, and sprinkle the squash with the parsley.
Serves 2.
Gourmet June 1991
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