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Charred Zucchini w/ Yogurt

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Chef Casey

Summer squash is coming in fast, and nothing says “beat the heat” like a green-vegetable side that, like revenge or cheap beer, is best served cold.  Take some of those beautiful zucchini--whichever varieties you’d like--cut into large chunks (I like two-inch obliques) and sear them hard with light oil and moderate salt.  You’re looking for the squash to get a dark-brown edge, nutty-brown flats, and retain firmness in the center.  

Take red onions, or spring onions, and slice in quarters or halves respectively, keeping the core intact.  Char those as well--they’ll take more time than the squash will, but you want the centers to be crunchy.  Let the vegetables cool as you prepare the dressing.  On a cutting board take two cloves of garlic, smash them flat with your knife, and give them a mince.  Add a pinch of salt and use the flat of the blade to scrape the garlic into a paste.  Pick a handful of parsley and dill, set the tops aside, and chop up the stems, using your knife to fold them through the garlic, until you’ve got an aromatic green paste.  

Chuck that into a bowl, add a good drizzle of honey, then the zest and juice of two lemons.  Mix that up until the honey’s incorporated, then add about a cup of Greek yogurt.  Fold that through, give your herbs a light chop, then add those in before giving the dressing a taste.  Add salt, lemon, or herbs if you need it.  Once the dressing’s made, your vegetables should be cool.  Dress them for a great entree accompaniment, or roughly chop up some greens--I like baby gem lettuce--and either give the whole lot a toss or have a bit of fun composing the undressed components on a platter before drizzling on the dressing.

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