One of the most annoying things about cooking outside is that...your kitchen is inside. Gamechanger? Bring your skillet out to the grill, place it on top of a hot zone, and you can grill and saute your veggies side by side. Skewer the mini sweet peppers so they don't fall through the grates and burn. You can also double up, adding the squash pieces onto the skewers for extra char. No grill? No problem—just throw the vegetables under a broiler for a few minutes until charred.
The cooked tomatoes ooze their juices and make the dish super saucy with a hint of smokiness from the cumin. A well-seasoned or enameled cast iron will hold up to the fire and retain heat at high temperatures, making it the perfect place for blistering spiced tomatoes without losing any of their flavorful juices. Protein-packed chickpeas bring texture and makes this dish satisfying as a standalone meal or a flavorful side. Paired with crusty bread or rice, this recipe is a winner whether you're hosting a backyard barbecue or simply seeking to up your outdoor cooking game.
What you’ll need
Charcoal Grill
$90 At Amazon
Cast Iron Skillet
$35 At Amazon
Heat Resistant Leather Gloves
$17 At Amazon
Stainless Steel Skewers
$13 $7 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$8 At Amazon
Ingredients
Special Equipment
Preparation
Step 1
Place squash in a large bowl. Drizzle 1 Tbsp. oil over and season with black pepper and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss to coat; set aside. Thread sweet peppers onto skewers.
Step 2
Prepare a grill for 2-zone heat (for a charcoal grill, bank most of the coals on one side; for a gas grill, set one burner to medium-high and one or two burners to low). Place a medium cast-iron skillet on grate over medium-high heat. Pour in ¼ cup oil and heat. Arrange squash and skewers with peppers on grate over medium-low and grill, turning occasionally, until slightly charred around the edges, about 6 minutes.
Step 3
Meanwhile, cook garlic in skillet, stirring, until fragrant, about 10 seconds. Add cumin and cook, stirring, until fragrant, about 30 seconds. Mix in tomatoes, paprika, coriander, turmeric, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Then cover grill and cook until tomatoes blister and spices are fragrant, about 6 minutes.
Step 4
Uncover grill and transfer peppers and squash to a platter. Smash tomatoes in skillet with tongs to release juices; the consistency should be saucy. Cover grill again and cook tomatoes until reduced by one fourth, about 6 minutes.
Step 5
Uncover grill and stir tomatoes. Add squash, peppers, and chickpeas to skillet skillet and mix well. Add ¼ cup water, stir to combine, and cook until sauce starts to bubble and squash is tender, about 4 minutes.
Step 6
Remove skillet from grill and top squash mixture with cilantro. Serve with rice.
