Recipe: Grilled Summer Squash with Jalapeño Chimichurri

Recipe by Chef Tim Smith

Ingredients

• 1 onion, minced
• 2 cloves garlic, minced
• 2 jalapeños, seeds removed, cut to small dice
• 1/2 cup red wine
• 1 cup flat leaf parsley, minced
• 1/2 cup cilantro, minced
• 1 large summer squash
• 1 cup olive oil
• Salt and pepper to taste

Method

1. Mix ingredients for the chimichurri sauce together in a medium-sized bowl and let stand one hour before using to meld flavors.
2. For the summer squash: cut in half lengthwise and then into 4-inch-long pieces.
3. Roll the cut squash in olive oil, and then salt and pepper to taste.
4. Grill squash on a high heat so that they get a nice char.
5. Plate the squash with a generous amount of chimichurri sauce spooned over it.