Recipe courtesy of Marksbury Farm Market
50 min
35 min
Serves 8


  • 1/2 cup pecans
  • 3 fresh yellow squash, sliced diagonally 1/4-inch thick
  • 3 fresh zucchini, sliced diagonally 1/4-inch thick
  • Olive oil
  • Sea salt and pepper
  • 1/2 cup queso blanco cheese, crumbled 
  • Aged balsamic vinegar, for drizzling 


Special equipment: metal skewers

In a dry pan, toast the pecans over medium heat until fragrant, 3 minutes. Set aside.

Toss the yellow squash and zucchini with some olive oil, salt and pepper to coat. Arrange the vegetable slices on skewers.

Preheat a grill for direct cooking, preferably a charcoal grill with hardwood coals. Lightly oil the grill grates. Grill the vegetables until charred and softened, approximately 4 minutes per side. Remove the vegetables from the grill and allow to cool to room temperature.

Transfer the vegetables to a serving platter. Sprinkle with the queso blanco and toasted pecans and drizzle with the balsamic vinegar. Sprinkle with additional sea salt and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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