Grilled Zucchini/Summer Squash Salad W/ Basil-Parmesan Dressing

Submitted by yooper

"An unusual grilled salad with ingredients that are the essence of summer! From Bon Appetit."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 6

ingredients

• 4 medium zucchini, trimmed, halved lengthwise
• 4 medium crookneck 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

directions

1. Prepare barbecue to medium heat.
2. Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil.
3. Sprinkle with salt and pepper.
4. Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
5. Transfer to plate and cool.
6. Cut vegetables diagonally into 1-inch-wide pieces.
7. Place in large bowl.
8. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons olive oil and toss to blend.
9. Season to taste with salt and pepper and serve.

Reviews

[kim myles]

Fabulous zucchini recipe. I sliced into circles, grilled with vidalia onion and then followed the tossing directions. Everyone loved - even my 3 year old ate a plate of it! Thanks so much for sharing!

 

[ratgirl13]

Any recipe from Bon Appetit is bound to be good, and this was no exception. I did add 2 cloves of minced garlic to the olive oil. Even my roommate, who professes to hate squash, loved this dish.

 

[Grunig]

I made this tonight with grilled chicken. My 2 year old even gobbled it up. The only thing I did differently was slicing them into discs instead of lengthewise. Then I put both the basil and discs in a foil pouch on the grill. Served it warm, yummy!

 

[Tom and Susan Hartry]

An excellent way to yummify all those summer squash and zucchini. If you're like me, cooking for two, you find yourself with plenty of cooking time left in the coals in the barbeque after grilling the entree. Just slice the squash in half lengthwise, brush or spray with oil and throw on the medium to slow heat of the coals. Turn occasionally and try not to overcook. No need to rush, as this is a room-temperature salad and it may be prepared the next day, or whenever. The recipe as presented is quite good, but lends itself to additions: grill/roast sweet red peppers or quartered roma tomatoes add color as well as flavor.