Grilled Zucchini & Summer Squash with Basil-Parmesan Dressing
Serving Size:Serves 6
4 medium-large zucchini, trimmed, halved lengthwise
2 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 Tablespoons Extra Virgin Olive Oil
Salt and Pepper
1/2 cup chopped fresh basil
1/3 cup freshly grated American Grana or Parmesan cheese
2 Tablespoons Wine Country Kitchens Balsamic Vinegar
A tasty side-dish with grilled chicken, pork, fish, or beef.
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper.
Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, cheese, balsamic vinegar, and remaining oil and toss to blend. Season to taste with salt and pepper and serve.