This incredibly easy (and delicious) grilled salad/side dish
is a taste of summer. Grilled squash, prepared simply, topped with light,
bright cilantro and creamy, tangy cheese. Yum! If you want this dish to have an
authentic Southwestern taste, you can always substitute the Humbolt Fog cheese
for Queso Fresco. Enjoy!
Ingredients:
Zucchini or yellow squash, halved lengthwise
Olive oil
Salt
Salt-free Southwestern seasoning
Cilantro, chopped
Humbolt Fog cheese (this can be purchased at Bishop’s!), or
goat cheese
Preparation:
Heat a grill pan or grill; place zucchini flat-side-down and
let it get nice grill marks
Take off of grill, (you can also flip and let the other side
cook if desired), and place on a platter
Sprinkle with generous pinches of both salt and Southwestern
seasoning, and drizzle with olive oil
Once cooled a little bit, sprinkle squash with cilantro and
crumble a little bit of cheese on top (I used about 1 to 2 tablespoons cheese
for 3 squashes)
Enjoy!
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