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Charred Summer Squash recipe served on a plate, by Marilena

Jun 04 2026

Restaurants›Marilena›Charred Summer Squash Recipe

Charred Summer Squash Recipe

Inspired by Marilena

Time45m

Serves4

English pea falafel, romesco, crunchy snap pea salad

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Ingredients

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Falafel

1 cup English peas

1 cup chickpeas (canned, drained)

1 tbs Fresh parsley, chopped

2 cloves Garlic, minced

1 tsp Ground cumin

1/2 tsp Celtic sea salt

2 tbs flour (all-purpose or chickpea)

1/2 cups olive oil (for frying)

Romesco Sauce

1 cup roasted red peppers (jarred)

1/2 cups almonds, toasted

1 clove Garlic, minced

1 tsp Smoked paprika

2 tbs red wine vinegar

1/2 cups olive oil

1/2 tsp Celtic sea salt

Crunchy Snap Pea Salad

2 cups snap peas, trimmed

1/2 cups radishes, thinly sliced

2 tbs fresh mint, chopped

1 tbs ReaLemon lemon juice

1 tbs olive oil

to taste Celtic sea salt

Charred Summer Squash

2 medium summer squash (zucchini or yellow squash), sliced

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Falafel Preparation

1

Blend Ingredients

In a food processor, combine English peas, chickpeas, parsley, garlic, cumin, and salt. Blend until finely chopped but not pureed.

2

Form Balls

Transfer the mixture to a bowl, add flour, and mix. Form into small balls or patties.

3

Fry Falafel

Heat olive oil in a skillet over medium heat. Fry falafel balls until golden brown on all sides. Drain on paper towels.

Romesco Sauce Preparation

4

Blend Sauce Ingredients

In a blender, combine roasted red peppers, almonds, garlic, smoked paprika, red wine vinegar, olive oil, and salt. Blend until smooth.

Crunchy Snap Pea Salad Preparation

5

Mix Salad Ingredients

In a bowl, combine snap peas, radishes, mint, lemon juice, olive oil, and salt. Toss to mix evenly.

Charred Summer Squash Preparation

6

Char Squash

Preheat a grill or grill pan over medium-high heat. Toss summer squash slices with olive oil, salt, and pepper. Grill for about 3-4 minutes on each side until charred and tender.