Grilled Pattypan Squash with Hot Chorizo Vinaigrette
Ingredients40 m servings 364 cals
- Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.
- Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.
- Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.
Per Serving: 364 calories; 33.8 g fat; 3.2 g carbohydrates; 11 g protein; 37 mg cholesterol; 1487 mg sodium. Full nutrition
ReviewsRead all reviews 3
I really enjoyed this, however, next time I will use a little less vinegar and only serve it as a starter or side dish. Because it is just myself and my granddaughter I served it as a main cour...
way too greasy and spicy. I like spicy food and thought that this would be good, but i did not like it.