September 25, 2017
Dinner, Side Dishes, Vegetables,
Squash, Budget-Friendly, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Grilling (Outdoor), Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, Spicy more
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"Recipe source: Saveur (Aug/Sept. 2015)"
In a saucepan over medium heat heat the oil and chile flakes until fragrant (2 minutes). Whisk in vinegar, honey and lemon juice and season with salt and pepper. Pour the vinaigrette into a serving dish and add the squash; toss and marinate for 30 minutes.
Lift squash from the marinade and place on the grill along with the scallions and cook, turning once until tender and charred on the outside (10-15 minutes).
Transfer the scallions to a cutting board and slice and place in the vinaigrette along with the grilled squash and 3/4 of the mint. Season with salt and pepper. Garnish with remaining mint before serving.
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