Grilled Zucchinisummer Squash Salad W Basil Parmesan Dressing Recipes

GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING

Steps:

• 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.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
• Season with salt and pepper and gradually whisk in the olive oil.
• Slice both of the squash diagonally into 1/4" thick slices.
• Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
• Add all the squash to the remaining marinade in the large bowl and toss to coat.
• Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
• Can also be refrigerated for up to one day to marinate.
• Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
• Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
• Serve hot or at room temperature.

GRILLED ZUCCHINI/SUMMER SQUASH SALAD W/ BASIL-PARMESAN DRESSING

Steps:

• Prepare barbecue to 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 olive oil and toss to blend.
• Season to taste with salt and pepper and serve.