Lunch: Fire Grilled Zucchini and Yellow Squash Salad

Ingredients

1/2 cup pecans
3 fresh yellow squash, sliced diagonally 1/4-inch thick
3 fresh zucchini, sliced diagonally 1/4-inch thick
Olive oil
Sea salt and pepper
1/2 cup queso blanco cheese, crumbled
Aged balsamic vinegar, for drizzling

Instructions

Special equipment: metal skewersIn a dry pan, toast the pecans over medium heat until fragrant, 3 minutes. Set aside. Toss the yellow squash and zucchini with some olive oil, salt and pepper to coat. Arrange the vegetable slices on skewers. Preheat a grill for direct cooking, preferably a charcoal grill with hardwood coals. Lightly oil the grill grates. Grill the vegetables until charred and softened, approximately 4 minutes per side. Remove the vegetables from the grill and allow to cool to room temperature. Transfer the vegetables to a serving platter. Sprinkle with the queso blanco and toasted pecans and drizzle with the balsamic vinegar. Sprinkle with additional sea salt and serve.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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