1. While the grill was heating, 2. Wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard. 3. Cut the zucchini lengthwise twice and chopped into quarter inch sections. 4. Clean about 4 ounces of button mushrooms and sliced them. 5. Chop and mince shallot, about one tablespoon worth. 6. Heat a skillet with one tablespoon olive oil. 7. When the oil stated to shimmer, throw in the minced shallot and kept it moving in the pan until evenly browned. 8. Turning the heat to medium-low, throw the sliced mushrooms in, tossed them so the oil evenly coated them. 9. Sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms. 10. After a few seconds, toss them again so the other sides would brown a little. 11. Once a decent amount of liquid had evaporated from the mushrooms, add the chopped squash to the pan, sprinkling on an additional dash of salt. 12. Turning the heat back up to medium-high, allow the squash to cook, tossing them every ten or fifteen seconds. 13. Once some of the zucchini picked up some brown caramelized bits, turn off the heat and pour the vegetables into a bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
