At this point, we know that when deployed appropriately, the flavor of burnt can be a delicoius one. Squash and zucchini are perfect platforms for char. Now that it's grilling season, it's time to burn some veggies over open flame.
The recipe below is just a baseline technique. You can build any flavor combination you want. Sprinkle with dill and serve with tzatziki. Top with a bright nutty pesto. The possibilities are endless.
Charred Squash and/or Zucchini
Whole zucchini and/or squash, as many as you want
neutral oil, like canola or vegetable
1. Trim the ends of the veggies and split them in half lengthwise.
2. Rub the flesh sides with oil.
3. Place them, flesh side down, on the hottest part of the grill. After about a minute, rotate them using tongs and take a peak at the flesh. It should be starting to brown.
4. Continue cooking for 2-3 more minutes, until the majority of the flesh is charred. Remove them from the grill and let them cool. The skin side of the veggies should still be firm and relatively uncooked.
5. Dice into 1/2" pieces and toss with salt, pepper, and lemon juice to taste. Use as part of a dish, a salad, or as a side with grilled meat.