Indian-Spiced Grilled Baby Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white, orange, or yellow pattypan squash for the most colorful skewers. Ingredients:
1 tablespoon olive oil |
1 teaspoon grated peeled fresh ginger |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/4 teaspoon ground cumin |
1 pound baby pattypan squash, cut in half crosswise |
1 medium red onion, cut into 1-inch pieces |
cooking spray |
1 tablespoon fresh lemon juice |
1 tablespoon thinly sliced fresh mint leaves |
Directions:
1. Preheat grill.
2. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.
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