Recipe courtesy Joshua Adam Garcia
Ingredients:
•2 quarts water
•2 medium sized zucchini, bias cut
•2 medium sized summer squash, bias cut
•3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided
•Salt and freshly ground black pepper
•8 ounces broccolini
•2 tablespoons pine nuts
•2 cloves garlic, thinly sliced
•4 cherry tomatoes, halved
•1 tablespoon butter
•1/2 ounce aged balsamic vinegar, for garnish
Directions:
Bring water to a boil. Preheat grill to high heat.
Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.
Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.
Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.