"If you toss hot vegetables with a cold vinaigrette right after grilling, it will absorb more flavor," says Kyle Knall, chef of New York City's Maysville and the soon-to-be-opened Kenton's, a whiskey-focused restaurant in New Orleans. The longer the vegetables sit in the marinade, the more flavorful they will become, so this is a great dish to make early, then set aside as the rest of the meal comes together.
- 1⁄2 cup olive oil
- 1⁄2 cup red wine vinegar
- 2 tbsp. honey
- 5 limes, zested and juiced
- 1⁄4 cup fresh bread crumbs, toasted
- 1⁄4 cup pine nuts, toasted and chopped
- 3⁄4 cup ricotta cheese
- 1 1⁄2 lb. green and yellow summer squash, cut lengthwise into 1/4-inch-thick slices
- 1 pint sungold tomatoes
- 4 sprigs basil
- 2 cloves garlic, peeled and smashed
- 2 sprigs thyme
- Kosher salt and freshly ground black pepper, to taste
Combine 1⁄4 cup olive oil, the vinegar, honey, lime zest and juice, salt, and pepper in a large bowl; set vinaigrette aside. Combine bread crumbs and pine nuts in another bowl; season with salt and set aside. Spread ricotta on a serving platter and chill until ready to use. Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Toss squash with remaining oil, salt, and pepper. Working in batches, grill squash, turning once, until charred on both sides, about 5 minutes; transfer to bowl with vinaigrette. Grill tomatoes on all sides until charred and blistered, 2–3 minutes; transfer to vinaigrette with squash. Add basil, garlic, and thyme to vinaigrette and toss to coat. Using tongs, transfer grilled squash and tomatoes and the herbs to platter with ricotta. Top with reserved bread crumb mixture.