Photo: Thomas J. Story
Total Time
15 Mins
Serves 6

Chris Cosentino of Cockscomb restaurant in San Francisco likes to serve this barely seared appetizer hot, followed by the cooler Grilled Calamari, Watermelon, and Tomato Salad. Since both require a blazing fire, start each with a fresh chimney, if you're using charcoal.

How to Make It

Step 1

For charcoal, ignite a full chimney of mesquite hardwood charcoal on firegrate of a charcoal grill. Spread level and set cooking grate in place. For gas, heat a gas grill to high (at least 550°).

Step 2

Heat a large cast-iron skillet on cooking grate 10 minutes.

Step 3

Pour oil into pan and tip to coat. Add tomatoes and squash blossoms. Stir quickly, then cook, covered, stirring twice more, until lightly charred, 1 to 1 1/2 minutes. Sprinkle with salt and pepper. With a slotted spoon, transfer vegetables to a platter. Serve with Aioli.

Cockscomb, San Francisco

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