Our friend and fan Dave Willis first suggested this recipe to us, which he put together on a whim while getting a feel for the new summer kitchen he built in his backyard. We were surprised by the combination of ingredients when he first described the dish to us — to that point, we’d felt our Papaya Pequin Passion perfectly matched seafood, not grilled veggies, which we felt called for a more robust accompaniment. But at Dave’s urging, we tried the recipe — so simple — and were amazed by how delicious it turned out. Not only did the sauce’s tropical flavors and aromatic base complement the veggies well, but the natural sugars of its fruits caramelized beautifully, creating some magical grill marks. So thanks, Dave! You’ve given us a wonderful side dish!
Here’s what we did:
2 medium zucchini
2 medium summer/yellow squash
1 medium onion
3 oz. Fat Cat Papaya Pequin Passion
salt and pepper
Pre-heat your grill or grill pan over medium heat.
Cut off the ends of the zucchini and summer squash and slice into quarter-inch-wide rings. Quarter the onions and separate into layers.
Place all the vegetables into a large plastic zip bag, along with 2 oz. of Papaya Pequin Passion sauce and some salt and pepper. Close the bag and shake it vigorously so all the veggies get coated evenly with the sauce and seasonings.
Leave the veggies on the counter for 10-20 minutes while the grill heats up. Once hot, set the veggies out on the grill in a single layer and grill until tender and charred in spots, about 5-7 minutes per side.
(Alternately, you can roast the veggies in an oven: Set your oven to 425F. Spread the coated veggies out in a single layer on a foil-lined baking sheet and roast for 15-20 minutes, or until tender and the outside is slightly golden and charred.)