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Grilled Summer Squash with Mediterranean Olive Filling

May 1, 2012 by Joan Nova in Product Recommendations, Vegetables | 14 Comments

FOODalogue bulletin: Hear ye, hear ye … I followed a recipe. And it’s a good one that I’m happy to share.

Grilled squash, chopped Kalamata olives, natural green olives, feta cheese, toasted pignolis and lemon zest — what’s not to like?

Lindsay Olives is a great company and a good friend of the food blogging community, giving many of us opportunities to work with their products. About a year-and-a-half ago, I participated in a Kitchen Play event with Lindsay Olives and created this Squash Putanesca Cruda Salad. Recently, I was contacted by them again to work on a recipe photography project.

This recipe is theirs. I chose it from the many on their website. The photography and opinions expressed are mine.

I made this dish as part of an vegetarian supper this evening and it’s something I will definitely make again. Perhaps as a side dish to accompany meat, chicken or fish. I can also see it as a buffet party item because it makes a nice display and it can be made in advance and served at room temperature.

Based on my experience, I’d like to add a few tips to their recipe.

1. When slicing the squash in planks, cut off the top and bottom ends and then shave 2 sides so that it’s more rectangular than bulbous. It makes for more uniform slices.
2. I found it easier to fill the squash after the circle was formed.
3. Toothpicks may not be needed if you butt each roll up to the other.
4. The squash can be done in a skillet or under the broiler.

Check out their website and take a look at some of their many tasty recipes.

Disclosure: This is a sponsored post for which I will be nominally compensated.


NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Joan, you’ve brought summer early, and I’m glad. I have that squash growing in the garden and with our heat, I”m expecting an early harvest. All good ingredients. This would be my happy dinner.
    angela@spinachtiger recently posted..Penne Pasta with Brussels Sprouts, Lemon, Capers, BreadcrumbsMy Profile

  2. looks good!
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  3. Bring out the band…you followed a recipe…looks quite good and everything tastes better with olives…
    Platanos, Mangoes and Me! recently posted..PRESS RELEASE – “CIAO FIORE” A VIRTUAL RESTAURANTMy Profile

    • Joan says:

      hahaha, funny. You’re right. Everything does taste better with olives. There’s always a variety at Casa FOODalogue!

  4. I could be in the Everything Tastes Better with Olives Club–I once wrote a series of FIVE posts just on Moroccan olives, so taken am I. I love the looks of this dish. Only occasionally can I find yellow crookneck squash here in Mexico, and how I miss them. This recipe has all my favorite flavors and just looks so pretty as well.
    Flavors of the Sun recently posted..Cool, Easy, Exotic: Moroccan GazpachoMy Profile

  5. Lori Lynn says:

    Looks delicious Joan.
    Ha! You followed the recipe, but you were already tweaking it for next time!! I can relate.

  6. Such a wonderful summery treat! I’m lately obsessed with olives and would absolutely love this!
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  7. Karyn18 says:

    Squash is one of my favorite vegetables. And I’m glad to know other way in cooking it. This recipe looks and tastes so delicious!
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  8. Perry says:

    I’m glad to know other way in cooking it.I’m lately obsessed with olives and would absolutely love this!
    Perry recently posted..Chamonix AccommodationMy Profile

  9. Pershy says:

    I love the looks of this dish. Only occasionally can I find yellow crookneck squash here in Mexico, and how I miss them.
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  10. bellini says:

    It does sound delicious Joan and something we could all make easily. I actually planted zucchini in my little community garden but am looking forward mostly to the blossoms.

  11. I totally agree. What’s not to like in this and add the fact that it is drop-dead gorgeous only makes it better. Love the combination of using the green as well as the Kalamata olive.
    Sam @ My Carolina Kitchen recently posted..Let French Lamb Stew with Figs and Olives Magically Transport You to Provence for the EveningMy Profile

  12. Katie says:

    Sorry, but I don’t think I made it past the part that said you followed a recipe. ;)

    Looks delicious, Joan!
    Katie recently posted..Linguistic Camouflage: Learning to Blend InMy Profile

  13. giz says:

    This is so simple and really elegant. I love it as an appetizer

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