Calabaza on the Grill – Calabaza a la Parilla

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings



INGREDIENTS:
1 medium calabaza (See instructions below)
1/3 cup Spanish olive oil
3 tablespoons white vinegar
salt and pepper to taste

Cut the calabaza in half and remove all the seeds and fibers. Slice the calabaza as you would a cantaloupe and remove the rind. Whisk the olive oil with the vinegar. Drizzle this oil mixture over the calabaza slices. Salt and pepper to taste. Grill calabaza outdoors on the barbecue, brushing occasionally with the oil.
Slices are done when they are tender and lightly browned.