Grilled Summer Squash with Coriander Bread Crumbs

This dish is like a fl avor bomb with vinegar-saturated squash that’s been nicely not-quite-burnt so its smoky bitterness balances with garlicky, citrusy coriander-scented bread crumbs. Yes, I’m obsessed with coriander. And yes, you will be, too, after making this dish—it’s just a magical spice that makes this incredibly simple dish a huge crowd-pleaser

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Make the squash: Preheat the grill until it’s hot. (Or preheat a large pan over medium-high heat.) 2 In a medium bowl, toss the squash with the olive oil, vinegar, and kosher salt and pepper to taste. Grill (or pan-sear) the squash on both sides until lightly charred, about 5 minutes total. (It will be about 1 minute per side in a pan.) 3 Make the bread crumbs: Toast the coriander in a dry pan until fragrant, about 30 seconds. Grind the seeds with a mortar and pestle or in a spice grinder. Heat the olive oil in a medium pan over medium heat. Add the garlic and cook for just 5 seconds, making sure it doesn’t burn. Add the bread crumbs and season with kosher salt. Cook until the bread crumbs start to toast a bit, 3 to 5 minutes.

Step 2

Remove the pan from the heat and stir in the coriander.

Step 3

4 To serve: Arrange the grilled squash on a serving plate and sprinkle the warm bread crumbs over the top. Finish with the lemon zest and a drizzle of olive oil, then scatter the basil over the top. Sprinkle with the sea salt.