Recipe courtesy of Marksbury Farm Market

Fire Grilled Zucchini and Yellow Squash Salad

  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: Serves 8
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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
  1. In a dry pan, toast the pecans over medium heat until fragrant, 3 minutes. Set aside.
  2. Toss the yellow squash and zucchini with some olive oil, salt and pepper to coat. Arrange the vegetable slices on skewers.
  3. 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.
  4. 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.