Sort of like double secret probation right? This recipe is from my friend Robin and it is, as she says, "killer delish." It has two secret ingredients that make it so good. Secret ingredient number one:
Secret ingredient number two:
Not so secret anymore!
I started with some yellow squash from our garden - they probably should have been picked a few days ago but it's been busy and with the CSA I've had a lot of produce on hand. But I didn't want them to go to waste so that's what I used.
Grilled Vegetables with Double Secret Sauce
3 large yellow squash*
1 nectarine or peach, thinly sliced
1 red onion, finely diced
1/2 cup good balsamic vinegar, plus extra for marinading
2 tablespoons olive oil, plus extra for marinading and sauteing
1 tablespoon good quality blue cheese (I used Pt. Reyes blue cheese)
Slice the squash into rounds about 1/4" thick. Toss with some balsamic and olive oil to marinade while you make the sauce. For the sauce, saute the finely diced onion in a bit of olive oil until the onions soften and just barely begin to brown. Then add in the 1/2 cup of balsamic vinegar, 2 tablespoons of olive oil and the blue cheese. Stir to combine and melt the cheese...keep warm.
Spray a grill pan with oil and heat up on the grill (Robin recommends this pan - I have one just like it but it's flat and it works well too). Add the veggies and cook over medium high heat for a few minutes and then lower the heat to medium. When the vegetables are about halfway done, add the sliced nectarine. Continue grilling, tossing occasionally so that everything gets evenly cooked. When they are done, toss with the balsamic sauce.
*Note on veggies: Robin says you can use just about any veggie just try to keep them a consistent size. I made it once with a big mix of veggies and it was very good - use what you have!
We eat a lot of grilled vegetables and I love how this recipe, with its two secret ingredients, really change things up. Thanks Robin :-)