Chile-Coated Grilled Summer Squash and Zucchini

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Try this Chile-Coated Grilled Summer Squash and Zucchini recipe, or contribute your own.


1 tb Garlic; minced
1/4 c olive oil
salt and pepper; to taste
1/4 c fresh chile; Minced, pepper of Your choice
3 tb Honey
salt and pepper; to taste
1/4 c fresh Cilantro; Roughly chopped
2 md Summer squash; cut length-Wise into 1/2 inch planks
1/4 c olive oil
2 md Zucchini; cut length-wise Into 1/2 inch planks
2 tb Comino seeds; or 1 T ground
1/3 c Fresh lime juice

Original recipe makes 4



Make the dressing: In a small bowl, whisk together all of the ingredients and put aside. In a medium bowl, combine the olive oil, garlic, chile pepper and comino seeds and mix well. Add the squash and zucchini planks and toss well so the squashes are completely covered with the mixture. Place the squashes on the grill over a medium-hot fire and cook for about 3 minutes on each side, or until well browned. Remove the squashes from the grill, place on a platter, drizzle with the dressing, and serve. From The Austin American Statesman typed by jessann :) Posted to MM-Recipes Digest V4 #145 by "J. Wildes" on May 25, 1997

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Calories Per Serving: 128 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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