Boistfort Valley Farm
Community Supported Recipe Box

GRILLED SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING

(halve or quarter this recipe for less squash)

ingredients

  • 4 medium-large zucchini, trimmed, halved lengthwise
  • 4 medium-large yellow squash, trimmed, halved lengthwise
  • 5 tablespoons olive oil
  • 1/2 cup chopped fresh basil
  • 1/3 cup freshly grated Parmesan cheese (about 1 ounce)
  • 2 tablespoons balsamic vinegar

procedure

serves: 6
dish: salad
season: summer

Prepare barbecue (medium heat). Place zucchini and 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.

Bon Appétit, July 1999

BoistfortValleyFarm.com/recipes