Main Dishesbonappetit5.0
Saucy Grilled Summer Squash With Chickpeas
Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.
👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Place squash in a large bowl. Drizzle 1 Tbsp. oil over and season with black pepper and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss to coat; set aside. Thread sweet peppers onto skewers.
2
Prepare a grill for 2-zone heat (for a charcoal grill, bank most of the coals on one side; for a gas grill, set one burner to medium-high and one or two burners to low). Place a medium cast-iron skillet on grate over medium-high heat. Pour in ¼ cup oil and heat. Arrange squash and skewers with peppers on grate over medium-low and grill, turning occasionally, until slightly charred around the edges, about ⏱️ 6 minutes.
3
Meanwhile, cook garlic in skillet, stirring, until fragrant, about ⏱️ 10 seconds. Add cumin and cook, stirring, until fragrant, about ⏱️ 30 seconds. Mix in tomatoes, paprika, coriander, turmeric, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Then cover grill and cook until tomatoes blister and spices are fragrant, about ⏱️ 6 minutes.
4
Uncover grill and transfer peppers and squash to a platter. Smash tomatoes in skillet with tongs to release juices; the consistency should be saucy. Cover grill again and cook tomatoes until reduced by one fourth, about ⏱️ 6 minutes.
5
Uncover grill and stir tomatoes. Add squash, peppers, and chickpeas to skillet skillet and mix well. Add ¼ cup water, stir to combine, and cook until sauce starts to bubble and squash is tender, about ⏱️ 4 minutes.
6
Remove skillet from grill and top squash mixture with cilantro. Serve with rice.
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