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Recipe by Chef Tim Smith


  • 1 onion, minced
  • 2 cloves garlic, minced
  • 2 jalapeños, seeds removed, cut to small dice
  • 1/2 cup red wine
  • 1 cup flat leaf parsley, minced
  • 1/2 cup cilantro, minced
  • 1 large summer squash
  • 1 cup olive oil
  • Salt and pepper to taste


  1. Mix ingredients for the chimichurri sauce together in a medium-sized bowl and let stand one hour before using to meld flavors.
  2. For the summer squash: cut in half lengthwise and then into 4-inch-long pieces.
  3. Roll the cut squash in olive oil, and then salt and pepper to taste.
  4. Grill squash on a high heat so that they get a nice char.
  5. Plate the squash with a generous amount of chimichurri sauce spooned over it.
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