I'm definitely a creature of habit. I like what I like. I usually like to eat at the same handful of places for lunch, if I haven't (responsibly) packed one. When I go grocery shopping I usually buy the same ingredients with a little variation here and there depending on sales and seasonal things. Last night I was in the mood for something familiar but different. I've been eating zucchini all week. I love it and I rarely get tired of it. According to the Today Show it's in season - so there you go - now is the time to zucchini it up. I usually just sauté it with some other veggies like I did here but after finding
Caroline Wright's recipe on food52.com's under $20, in under 20 minute meals I was on my way to buy some more zucchini.
This grilled squash with chickpeas, raisins and garlic-yogurt sauce hits all different bells and whistles that I think would be served somewhere exotic, like Morracco. The chickpeas have a bit of pop to them in texture and even more so with the hot and sweetly warm spices. The grilled zucchini is toothsome and even better with grill marks. To top it off there's creamy garlic-yogurt sauce. For those of you who think eating vegetarian food is for the birds, try this hearty dish and you'll be singing a different tune.
I am definitely adding this dish to my regularly scheduled programming.
