Grilled summer squash with garlic, anchovies, and capers

I went to New York City last weekend to visit some family and friends. Before I left, I grabbed a tupperware of leftover pasta, and at the last minute, added some of this grilled summer squash to the container. Let me tell you, I was pretty excited about the gourmet lunch I was going to eat on the bus ride to the city. However, as soon as I boarded the bus and settled in my seat, I realized that while my lunch would certainly be delicious, it was also the smelliest possible thing I could have chosen to bring with me on a bus. Garlic and anchovies? Seriously, what was I thinking? I didn't dare open the container while I was on the bus and ended up waiting till about 3pm to eat it. Not all food is bus-appropriate - lesson learned.

Anyway, as long as you're not planning on eating this in an enclosed space with very little air circulation, you should give it a try! It's delicious, and would make a perfect side dish for a summer party or cookout. I love the flavor of grilled vegetables, and the dressing here makes this something special.


Grilled summer squash with garlic, anchovies, and capers
Adapted from Food and Wine
Serves 4

3 tbs extra-virgin olive oil, plus more for brushing.
3 tbs capers, roughly chopped
4 small anchovy fillets, minced
3 garlic cloves, minced
2 lb summer squash or zucchini, thinly sliced lengthwise (aim for slices somewhere between 1/8-inch to 1/4-inch thick)
Salt
Freshly ground black pepper
Grated zest and juice of 1/2 lemon
3 tbs chopped flat-leaf parsley

In a small saucepan, heat 3 tbs olive oil over moderately low heat. Add the garlic and anchovies and cook until garlic is golden, about 10 minutes, stirring frequently. Add the capers and cook for 2 more minutes. Remove pan from heat and set aside.

Light a grill or heat a grill pan over high heat. Brush summer squash with olive oil and grill over high heat until squash is just tender and lightly charred, turning once, about 2-3 minutes per side. Transfer squash to a serving dish.

Add lemon zest and lemon juice to the anchovy dressing. Season to taste with salt and pepper (it probably won't need salt due to the anchovies and capers). Drizzle dressing over the squash and sprinkle with parsley. Serve warm or at room temperature.

Leftovers can be stored in the fridge for a couple days. Bring to room temperature before serving.