Starting in June, squash becomes plentiful in the Lowcountry so you’ll need to have a lot of different ways to serve this hearty vegetable.Here’s a wonderful dish I learned while visiting Chef Robert’s grand southern kitchen at Colleton River Plantation.
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 small eggplant, peeled and sliced
1 tomato, quartered
1 red onion, peeled and quartered
1 bunch Italian parsley, washed, stemmed and roughly chopped
3 garlic cloves, peeled
1 cup olive oil
Parsley oil, Blend all together in a blender until a bright green oil forms.Reserve.
Lightly brush sliced zucchini, yellow squash and eggplant tomato and onion with parsley oil and season to taste.
Broil until tender and lightly caramelized. Allow to cool and serve on a platter garnished with the roasted tomato and onion.