Inspired by Chef Robert Wysong of Colleton River.
Starting in June, squash becomes plentiful in the Lowcountry so you’ll need to have a lot of different ways to serve this hearty vegetable. Here’s a wonderful dish I learned while visiting Chef Robert’s grand southern kitchen at Colleton River Plantation.
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 small eggplant, peeled and sliced
1 tomato, quartered
1 red onion, peeled and quartered
1 bunch Italian parsley, washed, stemmed and roughly chopped
3 garlic cloves, peeled
1 cup olive oil
- Parsley oil, Blend all together in a blender until a bright green oil forms. Reserve.
- Lightly brush sliced zucchini, yellow squash and eggplant tomato and onion with parsley oil and season to taste.
- Broil until tender and lightly caramelized. Allow to cool and serve on a platter garnished with the roasted tomato and onion.