Ingredients
For the marinade:
1 cup orange juice
Juice of 2 lemons
1/4 cup honey
1 tablespoon soy sauce
5 cloves, slivered
1 tablespoon fresh ginger, chopped
5 scallions, white parts only, chopped (reserve the green parts for garnish)
2 tablespoons shallots, chopped
1/2 cup extra virgin olive oil (EVOO)
For the vegetables:
4 medium zucchini (6 inches long)
4 medium yellow squash (6 inches long)
1/4 cup extra virgin olive oil (EVOO)
4 tablespoons chives, chopped
Kosher salt and freshly ground black pepper
A 6-ounce block of Pecorino Romano cheese, shaved with a vegetable peeler
1 tablespoon honey, for drizzling
Directions
Blend all the marinade ingredients in a blender, or keep in a bowl and blend with an immersion blender. Wash the zucchini and yellow squash and dry them. Split them lengthwise into two pieces, then place in a sealable plastic bag with the marinade and let sit at room temperature for 1 hour. Pre-heat the barbecue or grill to medium heat. Remove the zucchini and yellow squash from the bag and let them drain, discarding the marinade. Lightly pat with a paper towel, then toss them all in a bowl with the EVOO. Grill the veggies cut-side down over medium heat for 5 minutes with the barbecue lid closed. Flip over and repeat. Place the veggies on a platter, then season with the salt, pepper, shaved Pecorino Romano and chopped chives. Finish by drizzling with honey and garnish with the reserved scallion greens.
