For many people, grilling and summer are synonymous, and while a good steak is hard to beat, grilled vegetables can be just as delicious. The key is to start with a great recipe, like grilled summer squash salad with herb pesto vinaigrette. Mixed with tomatoes, chopped basil, walnuts and Parmesan cheese, this recipe is the perfect way to showcase the bounty of summer squash that’s available in local farmers’ markets throughout the summer.

But summer squash isn’t only delicious in the recipe mentioned above, it’s also tasty sprinkled on top of salads, in sandwiches, eaten raw with your favorite dips, or in a summer harvest ratatouille alongside onions, bell peppers, eggplant and tomatoes then simmered in a tomato sauce. Its delicate flavor and creamy flesh can be a lovely addition to many summer meals.

DID YOU KNOW?

While its name might mislead you to think it’s only available a few months during the year, summer squash merely has a shorter shelf life than winter squash. The main types of summer squash include zucchini, pattypan, straightneck and crookneck. All parts of these types of squash are edible, including the flesh, seeds and skin. Some varieties of squash even produce edible flowers! 

SELECTION AND STORAGE

When purchasing summer squash, produce experts advise looking for ones that are shiny, unblemished and heavy for their size. The best picks are those without hard rinds, since they’re not too mature, and would otherwise tend to have hard seeds and stringy flesh. Bigger is not better when it comes to buying them either; the extra large squash can be fibrous, while at the same time, extra small squash can be lacking in flavor. While they may not appear to be delicate, summer squash is very fragile and should always be handled with care, as the skin is easily punctured. It’s best to store them unwashed in an airtight container in the refrigerator for no more than seven days. While it’s usually not advisable to freeze squash, as it can make it too soft, freezing is considered a good alternative if you find yourself with excess quantities.

— Susan Belknap

Grilled Summer Squash Salad with Herb Pesto Vinaigrette

Recipe by Courtney McDonald

2 lbs. summer squash zucchini, zephyr, yellow crookneck, etc.

1 basket cherry tomatoes, washed and cut in half

1 cup fresh basil leaves, washed, dried and finely chopped

1 cup fresh mint leaves, washed, dried and finely chopped

2 bunches chives, thinly sliced

2 cloves garlic, finely minced

1/4 cup finely chopped pine nuts or walnuts

1/4 cup finely grated good-quality Parmesan cheese

1/2 cup olive oil

2 Tbsp. balsamic vinegar

Salt and pepper, to taste

Preheat grill to medium-high heat. Wash and cut the summer squash in half lengthwise. Brush the squash with olive oil and set aside. In a small mixing bowl, combine the chopped herbs, nuts, garlic and Parmesan. Slowly stir in the olive oil and mix until combined. Season to taste with salt and pepper. Season the squash with salt and pepper. Grill over medium-high heat for 1-2 minutes on each side, or until well caramelized. Remove from heat and immediately cut into 1-inch lengths. Place the warm squash and cherry tomatoes in a large mixing bowl. Toss with the pesto to coat. Drizzle in the balsamic vinegar and serve immediately. Serves 6.

For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org.