Organic Plant


This recipe just makes summer squash so special and the star it should be in the kitchen. The reduction sauce is tangy and bright from the olives. You can use any type of summer squash – the grilled planks are simply covered with a tangy and rich olive and tomato-based reduction sauce… great even cold.


4 Tbsp extra virgin olive oil
3 tsp tamari
2 tsp of black pepper
2 tsp balsamic vinegar

3 zucchini or other summer squash – sliced lengthwise into 1/4 inch slabs

2 more Tbsp extra virgin olive oil
about 1-2 Tbsp of minced garlic
3/4 cup of diced canned tomatoes
1/2 cup of sliced pimiento-stuffed green olives (I usually use the ‘queen’ size)
1/2 tsp of sea salt
1 more tsp black pepper
3/4 cup stock (could be vegetable or chicken)

a big bunch of chopped fresh cilantro


First make the marinade – whisk together the 4 Tbsp olive oil, tamari, 2 tsp black pepper, and the balsamic. Pour into a shallow dish and rub all over zucchini planks.

Heat up a panini press. (Or you can do this in a grill pan on stove or on an outdoor grill.) When the press is very hot, place the zucchini on it and press down with cover, searing the planks. You want to get dark grill lines, but not overcook the squash. SO keep it hot and fast. Once they get good grill marks, take them off the heat and place onto the platter you will be serving this on. You may have to do this in batches. Don’t do more than a single layer at a time.

To make the sauce – heat the 2 Tbsp of olive oil in a wide saute pan on high heat. Once it starts to ripple, add the garlic and brown it. Then add the tomatoes, olives, salt, and 1 tsp black pepper. Cook for 3 minutes, stirring, then add stock. Keep cooking on high heat until reduced by one quarter and thickens up.

Take off heat, stir in most of the cilantro. Let settle a minute or two. Then pour the sauce over planks on the platter and sprinkle the rest of the cilantro on top.

This is great hot or cold! A perfect midsummer meal to enjoy out in the garden.