Tomato and grilled summer squash salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium size green zucchini; halved lengthwise |
| 1 | pounds | Medium size yellow squash; halved lengthwise |
| 2 | tablespoons | Plus |
| 1 | cup | Olive oil |
| 2 | cups | Fresh basil |
| 3 | Cloves garlic; chopped | |
| 3 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Dijon mustard |
| 2½ | pounds | Large tomatoes; sliced |
Directions
From: Debbie Grayson <Blueiis1@...> Date: Tue, 2 Jul 1996 21:06:02 -0400 Crank up the barbecue to a medium high heat, with the grill positioned about 6 inches above the heat. Brush oil on all sides of the zucchini/squash. Grill until tender, turning occasionally. Transfer to a plate and set aside. Puree the basil, garlic, vinegar, and mustard in a food processor. Add the remaining oil to the mixture as it processes. After a thick dressing is formed, season lightly with salt and pepper. Place the sliced tomatoes on a serving platter. Cut zucchini/squash into 1-½ inch pieces. Mix the zucchini/squash with ¾ cup dressing. Spoon onto platter.
Drizzle remaining dressing over tomatoes.
NUTRITIONAL INFORMATION per serving 257 Calories; 4g Protein; 0mg Cholesterol; 17g Carbohydrate; 25mg Sodium; 21g Fat EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .