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Grilled Summer Squash

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  0 reviews
  • 20 min prep time
  • 20 min total time
  • 10 ingredients
  • 4 servings
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Grill squash and zucchini to make this tasty side dish – ready in 20 minutes.

Ingredients

1/4
cup olive oil
2
tablespoons balsamic vinegar
2
tablespoons chopped fresh basil leaves
2
teaspoons Dijon mustard
2
cloves garlic, finely chopped
3/4
teaspoon salt
1/2
teaspoon freshly ground pepper
3
yellow summer squash, cut lengthwise into slices (about 1 lb)
2
medium zucchini, cut lengthwise into slices (about 1 lb)
Whole fresh basil leaves, if desired

Steps

  • 1 Heat gas or charcoal grill. In small bowl, mix 2 tablespoons of the oil, the vinegar, chopped basil, mustard, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
  • 2 Drizzle remaining 2 tablespoons oil over yellow squash and zucchini; sprinkle with remaining 1/4 teaspoon each salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 3 to 4 minutes, turning once, until vegetables are tender.
  • 3 Place vegetables in serving bowl. Drizzle with reserved vinaigrette. Garnish with basil leaves.
  • 1 Heat gas or charcoal grill. In small bowl, mix 2 tablespoons of the oil, the vinegar, chopped basil, mustard, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
  • 2 Drizzle remaining 2 tablespoons oil over yellow squash and zucchini; sprinkle with remaining 1/4 teaspoon each salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 3 to 4 minutes, turning once, until vegetables are tender.
  • 3 Place vegetables in serving bowl. Drizzle with reserved vinaigrette. Garnish with basil leaves.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
% Daily Value
Total Fat
15g
0%
Saturated Fat
2g
0%
Sodium
516mg
0%
Total Carbohydrate
10g
0%
Dietary Fiber
2g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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