Don’t know what new side to come up with on turkey day?
This year, you can pair Grilled Zucchini, Yellow Squash & Fennel with turkey or ham. And – without carbs you can enjoy a second or third serving. Just make sure to indulge in more wine or bubbly!
Best wishes for a Happy Thanksgiving to All!
Prep time: 20 to 25 minutes
Serves: 4 to 6
Ingredients:
2 pounds assorted zucchini or yellow squash, washed & dried
1 fennel bulb, top stems and bottom trimmed and discarded
1/3 cup olive oil
Salt and ground black pepper
Rosemary sprigs and fresh mint sprigs, for garnish
Preparing the Vegetables:
1. Make sure the zucchini, yellow squash and fennel are fresh and firm, with no marks or dents. They should look like this:
2. Then, working on a cutting board, trim tops and bottoms of zucchini and/or yellow squash.
3. Cut the zucchini and/or yellow squash into 1/4-inch thick rings or circles; set aside.
4. Cut the fennel bulb into 1/4-inch thick slices (vertically); set aside.
5. Line an 18 X 12-inch baking sheet with parchment paper or aluminum foil.
6. Using a basting brush, lightly oil the lined baking sheet.
7. Place the cut vegetables in rows on the sheet (see photograph below):
8. Lightly brush the zucchini/squash and fennel slices with olive oil; sprinkle with salt and ground black pepper.
Griling the Vegetables:
1. Set the baking sheet on an oven rack set 6 to 7 inches below the top “broiler” element of oven.
2. Broil or grill the vegetables for about 7 to 9 minutes on one side or until they are golden brown and look grilled.
3. When vegetables look grilled, transfer the baking sheet to a counter or a trivet.
4. Using tongs, carefully turn over the vegetable slices; lightly brush the vegetables with olive oil. Sprinkle with salt and ground black pepper.
5. Return the baking sheet with vegetables to top oven rack; broil the vegetables for 7 to 9 minutes or until they turn golden brown and look grilled.
6. When vegetables are done, transfer the baking sheet to a counter or trivet. Transfer the vegetables to an ovenproof serving platter (arrange them decoratively).
7. Garnish the vegetables with rosemary and fresh mint sprigs. Serve immediately.
8. Alternatively, this dish can be prepared a few hours in advance of a meal. If making this ahead: when vegetables are done, transfer them to an ovenproof serving platter without the rosemary and mint sprig garnish.
9. About 30 minutes before serving dinner, cover the vegetables with aluminum foil; warm in a preheated 350°F oven for about 25 minutes. Serve immediately.
Text & Photographs ©2016 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
