Chile-coated grilled summer squash and zucchini

Ingredients

Quantity		Ingredient
¼	cup	Olive oil
1	tablespoon	Minced garlic
¼	cup	Minced fresh chile pepper of
		Your choice
2	tablespoons	Comino seeds, or 1 T ground
		Cumin
		Salt and pepper to taste
2	mediums	Zucchini, cut length-wise
		Into 1/2 inch planks
2	mediums	Summer squash, cut length-
		Wise into 1/2 inch planks
¼	cup	Olive oil
⅓	cup	Fresh lime juice
3	tablespoons	Honey
¼	cup	Roughly chopped fresh
		Cilantro
		Salt and pepper to taste

Directions

FOR THE DRESSING

Make the dressing: In a small bowl, whisk together all of the ingredients and put aside.

In a medium bowl, combine the olive oil, garlic, chile pepper and comino seeds and mix well. Add the squash and zucchini planks and toss well so the squashes are completely covered with the mixture. Place the squashes on the grill over a medium-hot fire and cook for about 3 minutes on each side, or until well browned. Remove the squashes from the grill, place on a platter, drizzle with the dressing, and serve.

From The Austin American Statesman typed by jessann :) Posted to MM-Recipes Digest V4 #145 by "J. Wildes" <jessann@...> on May 25, 1997

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