Best Grilled Summer Squash Tartines Recipes

GRILLED SQUASH WITH BALSAMIC DRIZZLE

Grilled Squash With Balsamic Drizzle image

This summertime summer side dish is easy to make and so tasty. Grilling the summer squash and zucchini adds a slightly smoky flavor. The balsamic sauce, though, gives them a sweet and tart punch of flavor. It's a delicious way to jazz up zucchini and squash.

Provided by Sherri Williams

Time 20m

Number Of Ingredients 7

Ingredients

3 large summer squash, quartered
3 large zucchini, quartered
3 Tbsp olive oil, extra virgin
1 Tbsp dry thyme
salt and pepper, to taste
4 oz balsamic vinegar
1 Tbsp honey

Steps:

1. Mix ingredients 3-5 (olive oil, salt, pepper, and dry thyme).
2. Brush squash with the olive oil mixture.
3. On a heated grill, grill squash for about two minutes on all sides. Remove and set aside.
4. In a saucepan, heat balsamic vinegar and honey. Reduce until it's a syrup consistency. This will take 4-6 minutes.
5. Drizzle balsamic syrup on warm squash.

GRILLED SUMMER SQUASH

Grilled Summer Squash image

Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! -Lisa Finnegan, Forked River, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 medium yellow summer squash, sliced
2 medium sweet red peppers, sliced
1 large sweet onion, halved and sliced
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED SUMMER SQUASH TARTINES

Grilled Summer Squash Tartines image

In this tartine (aka: an open-faced sandwich), abundant summer squash takes center stage, with a zippy supporting cast of fresh red chiles and tangy mostarda. For the base, we like Taleggio or fontina cheese for the way they melt into nutty, fruity gooeyness, and grill-toasted country bread for a light foundation that won't bow under pressure.

Provided by Greg Lofts

Time 20m

Yield Makes 4

Number Of Ingredients 8

Ingredients

1 large or 2 small summer squashes (12 ounces), sliced lengthwise into scant 1/4-inch-thick planks; or 8 baby squashes, halved lengthwise
4 thick slices Italian baguette or similar rustic bread
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
4 ounces Taleggio or fontina, thinly sliced
1/3 cup
1 fresh chile, such as Fresno or red finger, thinly sliced (ribs and seeds removed for less heat, if desired)
Cilantro leaves and tender sprigs, for serving

Steps:

Heat grill to medium-high for direct and indirect cooking. Lightly drizzle squashes and bread with oil; season squashes with salt and pepper. Grill squashes and bread over direct heat, flipping once, until bread is crisp and squashes are tender and charred in places, 2 to 3 minutes total for bread; 5 to 6 minutes total for squashes.
Transfer to a platter or cutting board. Top bread evenly with cheese; return to grill over indirect heat. Cook, covered, just until cheese melts, about 2 minutes.
Top cheese toasts with grilled squashes, mostarda, chile, and cilantro. Lightly drizzle with oil and serve immediately.