Grilled Summer Squash with Vegan Curry Sauce
As a private vegetarian chef in New York City, my goal is to continuously find fresh and flavorful ways to incorporate vegetables and make creative dishes. During my work trip to California in June, I had the chance to check out Gjelina, a restaurant in Venice Beach. Since 2008, Gjelina has been serving locally-sourced, produce-forward food on Venice’s Abbot Kinney Boulevard and has become an integral part of the community. Their menus are shaped by conversations and long-standing relationships with farmers, ranchers, fishermen, and co-ops.
Videos You May Also like
I decided to try out 5 veggie dishes from the menu and they exceeded my expectations in terms of taste, freshness, and flavor. One dish that really impressed me was a grilled summer squash, mint, and curry creation. It was so amazing that I couldn’t stop thinking about it and had to recreate it. Writing this blog post made me crave Gjelina, so I made a reservation for their NYC pop up at The Standard in East Village for this Friday!
The curry had just the right blend of sweetness and savoriness, and if I weren’t dining alone at the restaurant, I would have licked the plate clean.
Summer Squash Varieties
Summer squash comes in a variety of shapes, sizes, and colors. Here are some popular types:
Zucchini: This is probably the most well-known summer squash. It typically has a dark green skin and a mild flavor. Zucchini can be eaten raw, grilled, sautéed, or used in baked goods.
Yellow Crookneck: Recognizable by its bright yellow skin and curved neck, this squash has a slightly nutty flavor and tender texture. It's great for grilling or sautéing.
Yellow Straightneck: Similar in flavor to the crookneck but with a straight shape, this squash has smooth, yellow skin and is often used in similar ways.
Pattypan: Also known as scallop squash, pattypan has a distinctive, fluted shape that resembles a flying saucer. It comes in various colors, including yellow, green, and white. It has a mild, buttery flavor and is excellent when roasted or sautéed.
Ronde de Nice: A French heirloom variety, Ronde de Nice is round and typically light green. It’s often used in Mediterranean cuisine and is great for grilling or stuffing.
Zephyr: This squash is known for its unique color pattern—a mix of yellow and green. It has a slightly sweet flavor and is ideal for grilling or stir-frying.
Costata Romanesca: An Italian heirloom variety, Costata Romanesca has ribbed, dark green skin and a nutty, sweet flavor. It’s excellent for roasting or grilling.
Cocozelle: This Italian variety is similar to zucchini but has a striped green skin. It has a slightly more pronounced flavor and is good for grilling, sautéing, or making fritters.
Sunburst: A small, round, yellow squash with a scalloped edge, Sunburst has a mild flavor and is often used in salads or as a decorative addition to dishes.
Eight Ball: This squash is perfectly round and typically dark green. It’s great for stuffing and grilling, and its small size makes it easy to use in single-serving dishes.
Each variety has its own unique characteristics and uses, so you might want to experiment with different types to see which ones you like best!
The best thing about the wide range of shapes is the ability to create fun shapes with knife cuts! By the way, I bought these gorgeous summer squash from Halal Pasture Farm vendor at the world famous Union Square Farmer’s Market in NYC.
If you make our Grilled Summer Squash With Vegan Curry Sauce, please let us know by leaving a rating below!
And make sure to sign up for our Newsletter and follow along on Instagram, TikTok, and Pinterest for more Victoria’s Earth Kitchen recipes! Don’t forget to tag us on our social channels when you make a recipe at #victoriasearthkitchen! We LOVE seeing what you’re up to in the kitchen!
Grilled Summer Squash With Vegan Curry Sauce
Ingredients
Instructions
- After washing and cutting it, place the squash in a large mixing bowl. Toss with olive oil and salt.
- Spread olive oil on a grill pan and heat over medium flame until hot, about 5 minutes.
- Carefully place squash on the grill pan for approximately 5 minutes until there are visible grill marks on squash.
- Remove and place on a sheet pan.
- Get a plate and arrange the squash in a manner that complements the presentation.
- Drizzle the curry, sprinkle with sumac, and garnish with baby mint and dill flowers.
Notes
I’m currently perfecting my final curry recipe, but in the meantime, I enjoy using Mae Ploy yellow curry paste from Amazon.
Meet Victoria
Reader Favorites
