Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled TomatoesTom Schierlitz
A pretty mix of Provençal vegetables, grilled simply and dressed up with the homemade basil aioli. You can also include other vegetables, such as halved baby beets, quartered bell peppers, and thickly sliced red new potatoes (all of which take 10 to 15 minutes to grill).
Recipe information
Yield
Makes 6 servings
Ingredients
Olive oil (for brushing)
2 cups yellow and green baby pattypan squash (9 to 10 ounces)
6 baby zucchini
6 medium tomatoes, halved through cores
Preparation
Prepare barbecue (high heat). Brush grill rack with oil. Brush pattypan squash, zucchini, and tomatoes with olive oil; sprinkle generously with salt and pepper. Grill until vegetables are blistered and slightly charred, about 8 minutes for squash and zucchini, turning occasionally, and about 6 minutes for tomatoes, shifting occasionally. Transfer to platter.
