Grilled Summer Squash with Muhammara


Muhammara1 large fresh red bell pepper, roasted ½ cup chopped scallions (3 to 4 scallions)

Zest and juice from 1 small lemon1 teaspoon ground cumin¾ cup walnuts, deeply toasted, dividedSea salt1/4 teaspoon red pepper flakes, more or less to taste5 tablespoons olive oil, divided4 to 6 assorted variety summer squash and zucchini, thinly slicedOlive oilSea salt


Combine roasted pepper, scallions, lemon zest and juice, cumin, 1/2 cup toasted walnuts and a hearty pinch of salt in the bowl of a food processor.

Pulse until everything is finely chopped.

Scrape down the sides of the bowl then continue to pulse until minced.

Add 3 to 4 tablespoons olive oil then process until everything is completely smooth. Reserve the remaining 1/4 cup walnuts for garnishing.

Gently coat the squash with olive oil and sprinkle with sea salt.

Grill over a hot grill until charred, about 2 to 3 minutes per side. Continue until all the squash is grilled then transfer to a platter and top with the muhammara sauce and reserved chopped walnuts.

Garnish with fresh mint, chives or parsley.

Recipe by Not Without Salt at