Grilled Summer Squash and Zucchini salad with Basil Parmesan dressing
Summary
| Yield | |
|---|---|
| Source | Epicurious |
| Prep Time | 30 minutes |
Description
Great alone or as a side
Ingredients
- 4 medium-large zucchini halved lenth-wise
- 4 medium-large yellow squash
- 5 tbsp olive oil
- 1⁄2 c chopped fresh basil
- 1⁄3 c freshly grated parmesan cheese (about 1 ounce)
- 2 tbsp balsamic vinegar
Instructions
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, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.
Ingredients
Zucchini
