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Simply Elegant Grilled Squash Salad

4 medium zucchini, ends cut off, large seeds scooped out, halved lengthwise

4 medium yellow summer squash, trimmed, halved lengthwise

zucchini5 Tbsp olive oil, divided

1/2 cup chopped fresh basil

1/2 cup freshly grated Parmesan cheese

2 Tbsp balsamic vinegar

Turn grill on or get charcoal set to medium heat.

Arrange zucchini and yellow squash on a big platter, cut side up, and drizzle with 3 tablespoons oil, then sprinkle with salt and pepper and rub to coat veggies evenly.

When grill is ready, put zucchini and yellow squash on cut side down; cook for 5 minutes or until grill marks are nice, then flip and grill for about 5 minutes more or until brown and tender.

Remove and allow to cool in order to handle, then cut into strips crossways, then into rough chopped bite-sized pieces.

Put pieces in a large serving bowl and add the basil, Parmesan cheese, balsamic vinegar, and 2 tablespoons of remaining olive oil;  toss gently until coated nicely.

Taste and add salt and pepper if desired.  Serve immediately.


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