Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second. In the case of squash, it produces maximum flavor without compromising char or texture. To ensure that the squash is crisp-tender, do pull it off the grill as soon as it's picked up some grill marks and a paring knife easily slips through the flesh.
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