Grilled Summer Squash
Pepe Laflamme, Director, NuForm Fitness
3 medium firm zucchini (about 1 pound)
3 medium firm yellow squash, or more
1-2 cloves garlic minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp hot pepper flakes
Mrs. Dash or *Parkelp to taste
Black pepper, to taste
1 Tbs extra virgin olive oil
orange or grapefruit wedges
Cut the zucchini and squash lengthwise into 1/4 inch slices. Whisk together the remaining ingredients into a bowl and toss squash slices well. Let marinate for at least 15 minutes. Remove squash from marinade and reserving remaining marinade for basting the squash on the grill. Arrange the slices on the grill basting occassionally until nicely browned on both sides, 4 to 6 minutes per side.
Transfer the squash to a platter and arrange in an attractive pattern. Garnish with citrus wedges for squeezing over squash. Serve hot or at room temperature.
Yield: 8 servings
*Parkelp Granular Seasoning available at Nuts & Grains.
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