Baby zucchini squash are becoming more popular at summer farmers’ markets, and they make a gorgeous presentation. You can also make this recipe with regular zucchini and summer squash: Simply cut into half-moon shapes about ½ inch thick and cook directly on your grill (no need to parcook ahead of time).
Bring a large (5- to 6-quart) pot of water to a boil over high heat. Add 2 tablespoons salt. Add carrots, zucchini, and squash; cook just until crisp-tender, 3–4 minutes (carrots may need an additional few minutes, depending on thickness). Drain. Plunge vegetables into ice water to stop cooking; drain.
Place 12 wooden skewers in water to cover; let soak 10 minutes. Meanwhile, set up your grill for direct medium heat (about 350˚F).
Thread vegetables onto skewers. Brush with oil; sprinkle lightly with salt and pepper.
Grill vegetables 4–5 minutes each side, or to desired degree of doneness. Serve warm with Garlic–Saffron Butter.
Try this flavored butter on anything grilled: veggies, chicken, fish, or bread.
In a small (1- to 2-quart) saucepan over medium-high heat, warm wine until just steaming, 4–5 minutes. Pour into a heatproof cup; sprinkle saffron threads over top and stir. Set aside.
Return saucepan to heat; add olive oil and garlic. Cook, stirring, until garlic is translucent, 3–4 minutes. Pour saffron/wine mix back into pan and whisk together; then set aside to cool.
Using an electric or standing mixer, beat butter, parsley, salt, and pepper at medium speed until blended. Gradually add in wine mixture, beating until liquid is incorporated. Chill in an airtight container until firm, at least 40 minutes. Yield: about 1-½ cups