Grilled Squash and Onion Salad with Raisins and Pine Nuts

by Pete Evans from Moveable Feast with Fine Cooking Season 2, Ep. 7

As the raisins plump up in the warm Riesling and olive oil they absorb the sweet, fruity characteristic flavors of the liquid. If you slice the baby turnip thinly enough on a mandoline, there's no need to peel it.


  • 1/4 cup Riesling or other sweet wine
  • 1/2 cup Sun-Maid Natural Raisins
  • 3/4 cup extra-virgin olive oil
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 lbs. zucchini and summer squash combined, cut into 3/8-inch rounds
  • 1 Vidalia onion, sliced into 3/8-inch rounds
  • 1/3 cup toasted pine nuts
  • 1 small turnip, peeled and thinly sliced, preferably on a mandolin
  • 1/4 cup mint leaves, torn
  • 2 tsp. finely grated lemon zest


    a gas or charcoal grill to high (500°F to 600°F) heat.
    In a 1-quart saucepan over low heat bring the wine to a simmer. Remove from the heat and add the raisins and soak until plumped, about 5 minutes. Stir in 1/2 cup of the oil, the red pepper flakes, and salt and pepper to taste.
    Place the vegetables on a large rimmed baking sheet and brush them with the remaining 1/4 cup oil and season with salt and pepper. Transfer the vegetables to the grill and cook until grill marks form on both sides, about 6 minutes total for the zucchini and the squash, and about 12 minutes total for the onion.
    Transfer the vegetables, nuts, and turnips to a large bowl and toss. Dress the vegetables with enough of the raisin dressing to lightly coat and season to taste with salt and pepper. Transfer to a serving platter and garnish with the mint and lemon zest. Pass the leftover dressing at the table.

    Serves 6 as a side

    Recipe adapted from Moveable Feast with Fine Cooking.