Barbecued Patty Pan Salad

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 16 green patty pan squash
  • 16 yellow patty pan squash
  • 4 tablespoons virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, crushed
  • 12 fresh mint leaves
  • 12 fresh basil leaves
  • ½ teaspoon Dijon mustard
  • 2 tablespoons pine kernels, toasted
  • 75 g (3 oz) fresh Parmesan cheese, cut into shavings
  • Salt and freshly ground black pepper


    The ideal salad for a summer barbecue. The balsamic, herb and garlic dressing is perfect with the smoky squash.

    Cut the patty pan squash in half vertically, brush them with half the oil and cook on a barbecue (or a ridged grill pan) until lightly charred and just tender.

    In a large bowl, mix together the remaining oil, balsamic vinegar, garlic, herbs and mustard and season to taste. Add the grilled squash to the bowl and leave to marinate at room temperature for 2-3 hours, tossing occasionally.

    Transfer to a serving dish, scatter over the pine kernels and Parmesan and serve.