Sunday, July 7, 2013

Grilled Yellow Squash with Flowers

It is Farmers Market season in Seattle and this weekend we picked up some baby yellow squash with flowers attached. They are so pretty. You often see them on a menu in the restaurants this time of the year. Usually they are stuffed with ricotta or some other cheese and then deep-fried. I really did not want to deep fry them so we simply cut them in half, salted, sprayed with some grapeseed oil spray and grilled 3 minutes per side. 

We enjoyed them along with a salmon, salad and grilled peaches. Peaches were grilled the same way, except no salt.

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