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Blistered Squash Blossoms





Total Time
15 mins

Chris Cosentino of Cockscomb restaurant in San Francisco likes to serve this barely seared appetizer hot, followed by the cooler Grilled Calamari, Watermelon, and Tomato Salad. Since both require a blazing fire, start each with a fresh chimney, if you’re using charcoal.

Blistered Squash Blossoms




Thomas J. Story
 2 tablespoons extra-virgin olive oil
 2 cups cherry tomatoes
 16 large squash blossoms
  Flake sea salt
  Pepper
 1/4 cup Aioli
Step 1
1

For charcoal, ignite a full chimney of mesquite hardwood charcoal on firegrate of a charcoal grill. Spread level and set cooking grate in place. For gas, heat a gas grill to high (at least 550°).

Step 2
2

Heat a large cast-iron skillet on cooking grate 10 minutes.

Step 3
3

Pour oil into pan and tip to coat. Add tomatoes and squash blossoms. Stir quickly, then cook, covered, stirring twice more, until lightly charred, 1 to 1 1/2 minutes. Sprinkle with salt and pepper. With a slotted spoon, transfer vegetables to a platter. Serve with Aioli.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories135
% Daily Value *
Total Fat 14g18%

Saturated Fat 2g10%
Cholesterol 8.8mg3%
Sodium 59mg3%
Total Carbohydrate 2.8g2%

Dietary Fiber 0.6g3%
Protein 0.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.