Grilled Summer Squash with Charred Tomato Sauce and Parmesan

Living in Los Angeles, we are so fortunate to have the bounty of produce at the Santa Monica Farmers Market twice a week. It’ s just a few blocks away from one of my other restaurants, Mélisse, and in the summertime it’ s well stocked with a huge variety of sq uash and tomatoes. There are many different varieties of summer sq uash, each with a distinct shape, color, and flavor. Take advantage of what your farmer’ s market or grocer has to offer and buy an assortment of sq uash to shine in this dish.

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Step 1

1. Combine the varieties of sq uash in a large mixing bowl and drizzle with the olive oil; season with salt. Preheat a charcoal or gas grill to medium-high heat ( 400 to 45 0° F) . Lay the sq uash on the hot grill, cut-sides down, and cook until tender and slightly charred, turning periodically with tongs to prevent burning. Take care not to overcook; the sq uash should be tender but still firm. Transfer the grilled sq uash to a side platter as they become done. 2. Spoon the charred tomato sauce evenly on a serving platter. Arrange the grilled sq uash on the sauce and grate the Parmesan over the top, as much as you’ d like, and allow to melt naturally. Sprinkle the sq uash with a few flakes of fleur de sel and finish with 3 turns of a peppermill.

Step 2

Raw, grilled, or roasted, tomatoes are my favorite summer bounty. Charring tomatoes on the grill amplifies their natural sugars and gives this simple summer sauce its backbone. Castelvetrano are bright green olives from Sicily that are gaining popularity for their irresistibly smooth, buttery flavor and firm texture. Supported by the salty finish of anchovy and the floral brightness of the fresh herbs, this robust tomato sauce wakes up the flavor of subtle vegetables, like zucchini, and makes the perfect light summer supper tossed with hot spaghetti.

Step 3

Preheat a charcoal or gas grill to high heat ( 5 00° F) . 2. Rub the tomato skins well with olive oil to prevent them from sticking to the grill. Put the tomatoes on the grill and cook until shriveled and charred on all sides, turning periodically, about 10 minutes. Transfer the tomatoes to a side platter to cool slightly. Peel off the skins and cut out the cores of the tomatoes and discard. Put the tomato flesh into a fine-mesh strainer set over a bowl to drain out some of the tomato water, reserving the tomato water; this should take about 5 minutes. Transfer the strained tomatoes to a small mixing bowl and mash with a fork or potato masher until broken down into a chunky texture. 3. Add the remaining ½ cup olive oil, the parsley, basil, thyme, anchovies, olives, vinegar, garlic, salt, and red pepper flakes. Toss to distribute the ingredients evenly. Add some of the tomato water back in if the sauce consistency looks too thick. The sauce may be stored, covered, in the refrigerator for up to 1 week.

Step 4

REMOVING GERM OF GARLIC The green shoot in the center of garlic cloves is known as the germ, and it tends to give your dish a bitter bite and burn at the end, which can lead to indigestion. I always remove it, but you can skip this step throughout the recipes if you wish. To remove the germ, simply cut the garlic cloves in half and remove the germ with a paring knife.