There are several things I love about summer….the heat, the beach, the clothing (shorts, tanks and flip flops!) and, of course, grilling.
As much as I love to grill burgers, steaks and chicken, there’s something so unique about marinating vegetables and grilling them. They take on a completely different texture and taste; as a matter of fact if you can get a veggie hater to try them you can change their minds.
With me, this started several years ago (ok, many) when a friend of mine invited me to a cookout and she grilled some mixed veggies that were marinated in Dale’s sauce (if you’re not familiar, this is a southern marinade sold in stores that’s very popular for burgers and chicken). So, I have taken that concept, and with an idea taken from my brother, changed it up a bit.
If you’ve read some of my older posts, you know my brother is a natural born cook. We both have the cooking gene and love to be in the kitchen, but he is seriously GIFTED with it. For example, when he comes to visit (he lives in Nashville), it’s an unspoken thing that he is officially head chef in the kitchen. Period. I’m only the helper. Let me give you an example.
Two years ago, I was up there visiting for Thanksgiving and he made these amazing ribs. He made a soy sauce marinade for them, and after he put them on the grill we put the remaining marinade on the stove and he threw in a stick of butter. We let it boil for about 20 minutes. Can’t tell you his marinade recipe (yet) but Holy Lord. We were dipping everything we could get our hands on in it – I can still taste it to this day. So far, this is one of the best tips I have taken from cooking with him. Simple? Yes. But I wouldn’t have thought to put an entire stick of butter in my marinade and reduce it down to a sauce.
What does the butter do? It cuts through the salty marinady-taste and gives it a huge depth. That’s all I can say, because that’s what I get from it.
Today, for ICM, I made marinated summer squash with a similar type of sauce.
Simple Grilled Summer Squash
2 1/2 lbs summer squash, washed and sliced lengthwise (kinda thick, remember you’re grilling them)
1/2 cup soy sauce
1/2 cup chicken stock
1 tbsp oyster sauce (in the Asian section of the grocery store)
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp red pepper flakes
1 stick butter
Combine the soy sauce through pepper flakes in a medium sized sauce pan, bring to a boil. Add the butter, turn down to medium high and boil for about 15-20 minutes, stirring occasionally. Remove from heat and let cool.
Put the squash in a large zip lock bag and pour in the marinade. Seal and distribute it by flipping the bag around a few times (gently). Marinade in the fridge for at least an hour – up to 3.
Grill for about 3-5 minutes on each side.
These would be a great side for steaks or chicken….but I could eat these by themselves for dinner.
Actually, I did.