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Vegetarian

Grilled Pattypan “Steaks” with Italian Salsa Verde

Ingredients

2 pounds large pattypan squash
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Salsa

1 to 2 garlic cloves (to taste), halved, green shoots removed
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
¼ cup extra virgin olive oil
¾ cup (tightly packed) parsley leaves (25 grams)

Directions

Salsa-Combine the garlic, salt, anchovy fillet and capers in a food processor or an immersion blender, add the parsley and oil and puree.
Season to taste with salt and pepper.
Prepare a hot outdoor grill.
Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste.
Grill the pieces for about 5 minutes on each side until they are tender all the way through and beginning to drip.
Transfer the squash slices to a platter.
Top each one with a teaspoonful of the salsa, and serve hot or warm.

Garlic, Parsley

Source: Healthy – Martha Rose Shelman

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