Search Posts
Recent Posts
- 2024 Rhode Island KIDS COUNT Fact Book released TODAY May 6, 2024
- Rhode Island Weather for May 6, 2024 – John Donnelly May 6, 2024
- Malnutrition aid for Gaza, Ethiopia, Sudan, Burkina Faso, Haiti. USAID funds for Edesia’s Plumpy’Nut May 6, 2024
- Incivility and Bullying will soon be against the law in Rhode Island – Mary T. O’Sullivan May 6, 2024
- Bipartisan support needed to re-establish House Aging Committee – Herb Weiss May 6, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
Recipe for the 4th: Grilled Zucchini & Summer Squash Salad – Anthony Salemme
Grilled Zucchini and Summer Squash Salad
By Anthony Salemme, contributing chef
This is a simple side salad to go with grilled meats or seafood this 4th of July weekend – enjoy!
Serves 6
2 zucchini
2 summer squash
1 red onion, peeled
2 Tablespoons olive oil
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon smoked paprika
On a mandolin, slice the zucchini and squash as thin as you can lengthwise, repeat with the red onion. Toss with the olive oil and herbs.
On a medium hot grill, place the zucchini mix on the grill. Toss with tongs for 3-5 minutes just until its slightly cooked.
Then toss with the vinaigrette. Serve chilled or at room temperature. Sprinkle with a bit more paprika.
Dijon vinaigrette
2/3 cup olive oil
1 shallot, peeled and minced fine
1 garlic clove, peeled, minced fine
1 lemon, zested and juiced
1 Tablespoon Dijon mustard
1 Tablespoon honey
salt and pepper
Place all ingredients into a mason jar and shake until all the ingredients are mixed.
_____
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com