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Grilled Zucchini and Squash

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Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil's delicate leaves are best used raw or added at the end of the cooking process.

  • Servings: 4

Source: Everyday Food, July/August 2003

Ingredients

  • 2 zucchini (about 1 pound)
  • 2 yellow squash (about 1 pound)
  • 2 yellow bell peppers, seeds and ribs removed
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/4 cup thinly sliced fresh basil

Directions

  1. Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.

  2. In a large bowl, toss vegetables with oil; season with salt and pepper.

  3. Grill vegetables until tender, 6 to 8 minutes per side.

  4. Return vegetables to bowl; toss with basil.

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