By Joan MacIsaac, Ruby Chard Catering
|I like to make an infused oil for grilling, using whatever garden herbs are on hand. I can re-use the oil for other grilling adventures by adding more oil as need be. The aromatics (herbs, garlic, chilies) should stay fine for up to 1 week.|
Infused Grilling Oil:
2 teaspoon chopped thyme
1 tablespoon chopped oregano
Pinch of red pepper flakes
2 cloves of garlic, peeled and smashed
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
Grind of fresh cracked black pepper
2 cups chopped garden tomatoes, seeded
1 tablespoon chopped basil
2 tablespoons olive oil
1/2 teaspoon kosher salt
Cracked black pepper to taste
2 pounds medium firm zucchini
2 pounds medium firm yellow squash
4 ounces of a crumbled new England Goat Cheese
Combine the thyme, oregano, red pepper flakes, smashed garlic cloves, olive oil, salt and pepper in a small bowl. Combine and let sit for at least 30 minutes so the olive oil infuses.
Pre-heat your gas grill on high or start an even bed of coals in your charcoal grill. Season the grates by rubbing them with a lightly oiled cloth.
Cut the tops off the squashes. With a long serrated knife or using a mandolin, slice the zucchini and yellow squash lengthwise, trying to keep a ¼ inch slice. They should be long thin pieces. Using a pastry brush, lightly brush the squash on both sides with the infused oil. Set aside on a sheet pan or platter.
Combine the tomatoes, basil, olive oil, salt and pepper in a small bowl. Set aside.
Have a cooling or baking rack ready beside the grill. Making sure the squashes are not dripping with oil, place the squashes slices on the hot part of the grill, making sure to leave space between the pieces to ensure even heat flow. Grill the squashes for 2-3 minutes or until there is a grill mark. Flip the squashes and repeat on the opposite side. Place the squashes on the cooling rack so they do not continue to steam in their own heat. Cool to room temperature.
Working on a clean surface lay out a few grilled squash pieces. Gently roll each piece into a spiral jellyroll by starting with the wide portion of the squash and rolling up to the top at a slight angle. Lay them on a serving platter.
Sprinkle the marinated tomatoes over the grilled squash rolls and crumble goat cheese over the platter. Serve at room temperature.