Recipe: Tomato and Grilled Summer Squash Salad
Yield: 8 Servings
1 lb Medium size green zucchini; -- halved lengthwise 1 lb Medium size yellow squash; -- halved lengthwise 2 tb Plus 1 c Olive oil 2 c Fresh basil 3 Cloves garlic; chopped 3 tb Balsamic vinegar 1 tb Dijon mustard
2 1/2 lb Large tomatoes; sliced
From: Debbie Grayson <Blueiis1@AOL.COM>
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 1-1/2 inch pieces. Mix the zucchini/squash with 3/4 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, http://www.erols.com/hosey.
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