Grilled Zucchini & Anchovy Garlic Caper Sauce

Grilled Zucchini & Anchovy Garlic Caper Sauce

4 servings

1/3 cup extra virgin olive oil
3 tablespoons capers, drained, dried with paper towels
8 anchovy fillets, minced
6 garlic cloves, minced
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon minced Italian parsley

Four 8-ounce zucchini, sliced lengthwise ¼ inch thick
Four 8-ounce yellow squash, sliced lengthwise ¼ inch thick
Olive oil for brushing

2 tablespoons Italian parsley, rough chop

1. In a medium skillet, heat the 1/3 cup olive oil over medium heat. Add capers and cook for about 2 minutes until they start to sizzle.

2. Reduce heat to medium low and cook capers until they are crisp, about 4 minutes. Transfer capers with a slotted spoon to paper towels to drain.

3. Stir anchovies and garlic into olive oil in skillet. Cook over low heat until garlic is just golden, about 10 minutes. Remove skillet from heat. Cool to warm.

4. Add lemon zest, lemon juice, minced parsley and fried capers to oil in skillet.

5. Light a grill or heat grill pan on stove. Brush zucchini and yellow squash with olive oil and dust with salt and black pepper. Grill over high heat until grill marks appear, turn and grill other side.

6. Transfer grilled slices to serving platter or individual plates. Drizzle anchovy caper sauce over slices and sprinkle with roughly chopped parsley. Serve.