Grilled Summer Squash
  Re: (...)
Have any of you tried the recipe for the Basil Oil from C@H, Issue 52, August 2005? I had a HUGE basket of basil and didn't know what to do with it (aside from the usual pesto), until I dropped this issue on the floor and it landed open to this page. Made it for dinner that same night and is it heavenly !!! Super easy, too!

Here's the recipe:


Yield: 4 cups
Total Time: 30 minutes

For the basil oil:
Blanch, shock, and dry:
4 cups lightly packed fresh basil leaves (4 oz.)

Puree, drizzle in:
1 cup extra virgin olive oil

For the squash:
Toss in 3 tablespoons olive oil, grill,
1-1/2 lb. yellow squash and zucchini, sliced on a bias, 1/2" thick
salt and pepper to taste

Drizzle with basil oil

1. Blanch basil in boiling water for 20 seconds then shock in ice water and dry on paper towels.
2. Puree blached basil, drizzling in 1 cup olive oil while blender is running. Process until smooth.
3. Toss squash with 3 tablespoons of olive oil to coat; season with salt and pepper.
4. Grill over high heat for 3-4 minutes on each side, or until tender.
5. Transfer squash to a platter and drizzle with basil oil. Serve.

NOTES: May also be served over pasta, garlic bread or grilled shrimp.

Nutrition: Per 1/2 cup squash with 1 tablespoon basil oil: 154 calories; 82% calories from fat; 14 g totaal fat; 7 g carb; 221 mg. sodium; 2 g fiber; 1 g protein.
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

  Re: Grilled Summer Squash by MUSICMAKER (Have any of you trie...)
It's kismet, Linda! Sounds excellent, thanks for posting this.

Copied and printed.


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