Grilled Zucchini And Summer Squash Salad With Basil-Parmesan Dressing
Bon Appétit

4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck 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

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.

Serves 6.


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