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, .

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