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Grilled Zucchini & Summer Squash with Basil-Parmesan Dressing

Adapted By Brennan's 27 Sep 2018

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.