Grilled Summer Squash with Basil Oil
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Grilled Summer Squash with Basil Oil
Yield: 4 cups
-
For the Basil Oil -
- Blanch, Shock, and Dry:
-
4
cups lightly packed fresh basil leaves (4 oz.)
- Puree; Drizzle in:
- 1
-
For the Squash -
- Toss in 3 T. Olive Oil; Grill:
-
1 ½
lb. yellow squash and zucchini, sliced on a bias, ½" thick
- Drizzle with:
Blanch basil in boiling water for 20 seconds. Shock in ice water and dry on paper towels.
Puree blanched basil, drizzling in 1 cup olive oil while blender is running. Process until smooth.
Toss squash with 3 T. olive oil to coat; season with salt and pepper. Grill over high heat for 3–4 min. on each side, or until tender. Transfer squash to a platter.
Drizzle with basil oil and serve.
Use a large spatula to turn several pieces of squash at a time.
Nutrition Information (Per ½ cup squash with 1 T. basil oil):
154 calories 82% calories from fat 14g total fat 7g carb. 221mg sodium 2g fiber 1g protein
[Cuisine at Home, February 2007]
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Source: Cuisine at Home, February 2007
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