This is easiest to make using various colored zucchini shaped summer squash, although with a little thought patty-pan and crookneck squash will also work. If your rosemary stalks are not the firmest, run them in with a metal skewer or a bamboo one that has been soaked in water first so it does not ignite.
INGREDIENTS:
1 to 1½ pounds summer squash, sliced ½ inch thick 8-10 rosemary branches, around 1/8th to 3/16ths of an inch thick, stripped of needles ¼ cup rosemary needles 1 bunch scallions, white and base of green cut into 1 ½ inch lengths 4-5 garlic cloves, minced 3-4 tablespoons olive oil, or as needed Salt and pepper to taste Juice of 1-2 lemons, Meyer preferably
METHOD:
Smash garlic and rosemary needles in a mortar and pestle or bowl. Add olive oil and infuse at least 15 minutes.
Use the rosemary stalks for the skewers. If they are not stiff enough, start with a metal or bamboo skewer and run the rosemary stick in with the skewer. Remove the skewer or not as you choose. (You can take it out after the vegetables are grilled, or before, depending on how strong the rosemary stalk is.)
Skewer squash through the edges, adding a piece of scallion every 2-3 pieces of squash. Skewer the scallion across the diameter.
When skewers are complete, drizzle with lemon juice, turning to get all the squash. Marinate 10 minutes or so.
Paint skewers with garlic rosemary oil all over, then scatter rosemary needles all over, then season with salt and pepper. Don’t be shy with the seasonings. Marinate 30 minutes or so.
Grill over a medium-high flame until tender and hot all the way through, but not mushy. This should take around 10-15 minutes.
Serve on the skewers, or not, as you choose.
Serves: 4
Source: Chef Andrew E Cohen
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