Grilled Pattypan "Steaks" with Italian Salsa Verde - Talley Farms Box

Ingredients

• Vegetarian
• 2 pounds large pattypan squash
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground pepper
• 1 to 2 garlic cloves (to taste), halved, green shoots removed
• 1 anchovy fillet, rinsed (optional)
• 1 tablespoon capers, rinsed and chopped
• ¼ cup extra virgin olive oil
• ¾ cup (tightly packed) parsley leaves (25 grams)
• Salsa-Combine the garlic, salt, anchovy fillet and capers in a food processor or an immersion blender, add the parsley and oil and puree.
• Season to taste with salt and pepper.
• Prepare a hot outdoor grill.
• Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste.
• Grill the pieces for about 5 minutes on each side until they are tender all the way through and beginning to drip.
• Transfer the squash slices to a platter.
• Top each one with a teaspoonful of the salsa, and serve hot or warm.
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