Broccolini with Grilled Zucchini and Summer Squash

Ingredients

• 0.5 ounce aged balsamic vinegar for garnish
• 8 ounces broccolini 
• 1 tablespoon butter 
• 3 ounces achiote oil with 1/4 teaspoon annatto seed), divided
• 4  cherry tomatoes halved
• 2 cloves garlic thinly sliced
• 2 tablespoons pinenuts 
• 2 servings salt and pepper black freshly ground
• 2 medium summer squash 
• 2 quarts water 
• 2 medium zucchini 

Equipment

• frying pan
• grill

Directions

1. Bring water to a boil. Preheat grill to high heat.
2. Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.
3. Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.
4. Heat a saute pan over low heat.
5. Add pine nuts and toast lightly. Set aside.
6. Add remaining 2 ounces achiote oil to the heated saute pan.
7. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat.
8. Add sliced garlic and continue to cook until slightly toasted, about 1 minute.
9. Add grilled zucchini, summer squash and halved cherry tomatoes.
10. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.