During the summer squash season, the fruit is used for everything from cakes to salads, stews and meatball filling. One of the most popular zucchini based starters and side dishes are marinated squash. These can be bought ready-made in any delicatessen. But you might as well make them yourself.
500 g squash – the smaller the better
100 ml white wine vinegar
2 cloves of garlic
Chopped basil and mint
To prevent the cooked squash from turning soft and soggy, sprinkle the sliced fruit with salt and leave it for 30 minutes.
Rinse the slices free of salt, toss them in olive oil and grill them on a griddle or barbecue at medium heat
Mix sliced garlic with shopped herbs and vinegar.
Place the grilled squash on absorbent paper
Move the squash to a serving plate and sprinkle each layer with the vinegar dressing.
Marinated squash will keep in the fridge for 3-5 days.