Roasted Summer Squash & Zucchini with Yogurt
Roasted Summer Squash & Zucchini with Yogurt by Michelin Starred Chef John Critchley
Summer squashes and zucchinis cook up beautifully on the Cinder Grill. They also adapt well to a variety of flavors, so feel free to improvise with your favorite spices.
Ingredients:
- 1 each Summer squash, cut lengthwise in 1 inch strips
- 1 each Zucchini, cut lengthwise in 1 inch strips
FOR THE MARINADE
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt, fine ground
- 1/2 tsp chili powder
- 1/2 tsp cumin, ground
FOR THE YOGURT
- 1 cup yogurt, Greek, Skyr, or other rich and creamy yogurt
- 1/2 tsp cumin, ground
- 1/2 tsp sea salt, fine ground
- 1 each lemon, zested and juiced
- 3 Tbsp Dill, lightly chopped
METHOD:
- Score the squashes making a checkerboard pattern, only 1/4 inch deep.
- In a large bowl(large enough for all the squash as well), combine the ingredients for the marinade.
- Add squash to the bowl and toss well. Let marinate for 10 minutes.
- In a separate bowl, combine the yogurt, cumin, salt, lemon and dill and set aside or put into a small serving dish for the squash.
- Preheat the Cinder grill to 350°F.
- Once pre-heated, arrange the squash on the grill and close the lid. Set a timer for 8 minutes.
- Open the lid after the 8 minutes has passed and inspect the squash (it should be tender and golden brown, if not, return to the grill for another 4 minutes).
- Once the squash is golden brown and tender, remove from your Cinder grill and arrange on a serving plate.
- Spoon half of the yogurt mixture onto the squash and reserve the rest for dipping.